If you are craving a dessert that is both indulgently sweet and wonderfully light, the Banana Caramel Roll Cake Recipe is your new best friend in the kitchen. This delightful cake features a tender, spongy roll infused with the natural sweetness of ripe bananas, all wrapped around a cloud-like whipped cream filling. The crowning glory is a luscious homemade caramel sauce, drizzled generously to add depth and that irresistible buttery richness. Each bite delivers a perfect harmony of flavors and textures, making this dessert an unforgettable treat for any occasion.
Ingredients You’ll Need
Gathering your ingredients is the first step toward creating this show-stopping Banana Caramel Roll Cake Recipe. Each component is chosen carefully to build flavor, achieve the perfect texture, and ensure the classic golden color of the cake.
- 4 large eggs, room temperature: Provide structure and lift for a light, airy sponge.
- 3/4 cup granulated sugar: Sweetens and helps create a tender crumb.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the batter.
- 3/4 cup all-purpose flour, sifted: The base for the sponge’s soft texture.
- 1 teaspoon baking powder: Gives the cake a gentle rise without heaviness.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- 2 tablespoons milk: Adds moisture for a supple, rollable sponge.
- 2 ripe bananas, mashed: Infuse the cake with natural sweetness and moistness.
- 1/2 cup heavy cream: Key ingredient for smooth, rich caramel sauce.
- 1/2 cup packed brown sugar: Provides caramel’s deep, molasses flavor.
- 2 tablespoons unsalted butter: Adds richness and silkiness to caramel.
- 1/4 teaspoon salt for caramel: Enhances the buttery sweetness and balances flavors.
- 1 cup whipped cream or stabilized whipped topping for filling: Light and fluffy filling that complements the banana flavor.
How to Make Banana Caramel Roll Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350 degrees F and line a 10×15-inch jelly roll pan with parchment paper, making sure to grease it lightly to prevent sticking. In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and full of air—this is crucial for the sponge’s lift and texture. Then, mix in the vanilla extract and mashed bananas until just combined, ensuring the batter remains airy.
Step 2: Incorporate Dry Ingredients and Milk
In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gently fold this dry mixture into the egg and banana batter to keep as much air as possible, thereby preserving the cake’s lightness. Stir in the milk carefully until the batter is smooth but not overmixed—it should flow easily onto the pan for even spreading.
Step 3: Bake the Sponge
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back when lightly touched, signaling it’s perfectly baked but still soft. Once out of the oven, and while still warm, roll the cake gently in the parchment paper and allow it to cool completely—this step ensures your cake will roll without cracking later.
Step 4: Make the Caramel Sauce
While the cake cools, prepare the irresistible caramel sauce. Heat the heavy cream, brown sugar, unsalted butter, and salt in a small saucepan over medium heat. Stir constantly until the mixture becomes smooth and slightly thickened, about 5 minutes. Let the caramel cool to a warm room temperature, which is perfect for drizzling without melting your whipped cream filling.
Step 5: Assemble the Roll Cake
Carefully unroll the cooled cake and spread an even layer of whipped cream over the surface. Generously drizzle the caramel sauce on top, letting it melt into the cream for a luscious finish. Re-roll the cake gently but firmly, placing it seam-side down on a serving plate. Chill the roll for at least one hour to set the filling and meld all those incredible flavors together before slicing.
How to Serve Banana Caramel Roll Cake Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of chopped toasted nuts, like pecans or walnuts, adds a delightful contrast to the soft cake. You can also drizzle extra caramel sauce on top for an elegant, glossy finish that amps up the flavor and visual appeal.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, which adds creaminess and balances the caramel’s sweetness. For a fruity twist, fresh berries or a tangy fruit compote make excellent companions to the rich banana caramel flavor.
Creative Ways to Present
Imagine a platter lined with banana slices and caramel drizzle, or present your cake with edible flowers for a stunning centerpiece at a party. You could also slice the roll and serve with a drizzle of chocolate sauce or a sprinkle of flaky sea salt for a gourmet touch that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Banana Caramel Roll Cake Recipe tightly in plastic wrap and store it in the refrigerator. It will stay fresh and moist for up to 3 days, allowing you to savor every last slice without worry.
Freezing
You can freeze this roll cake by wrapping it well in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving to maintain the texture of the whipped cream and sponge.
Reheating
Since this cake is best enjoyed chilled, reheating is not recommended. If you prefer it slightly warmer, allow slices to sit at room temperature for 20 to 30 minutes before serving, but avoid microwaving as it can melt the whipped cream and affect the caramel texture.
FAQs
Can I use frozen bananas for this Banana Caramel Roll Cake Recipe?
Yes, frozen bananas work perfectly as long as they are fully thawed and mashed well to avoid extra moisture that could affect the cake’s texture.
What if I don’t have heavy cream for the caramel?
You can substitute with half-and-half or whole milk, but the caramel will be lighter and less rich. Heavy cream is recommended for that signature creamy consistency.
Can I prepare this cake without a jelly roll pan?
While a 10×15-inch jelly roll pan is ideal for evenly thin sponge layers, you can use a similar-sized baking sheet. Just adjust the baking time slightly and watch closely to avoid overbaking.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm with the parchment paper helps prevent cracks. Rolling it gently and allowing it to cool fully before filling also helps maintain a smooth roll.
Is it possible to make this recipe vegan?
This recipe relies heavily on eggs, dairy, and whipped cream, so veganizing it would require significant substitutions such as egg replacers, plant-based cream, and milk alternatives, which might alter the texture and flavor considerably.
Final Thoughts
There is something truly special about mastering the Banana Caramel Roll Cake Recipe and sharing it with loved ones. Its perfect combination of tender banana sponge, creamy filling, and sweet, buttery caramel feels like a warm hug in dessert form. I encourage you to try this recipe soon—it’s sure to become one of your favorite, most-requested treats. Trust me, your kitchen will smell amazing and your guests will be asking for seconds!
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Banana Caramel Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Caramel Roll Cake combines a light and fluffy banana-infused sponge cake with a luscious homemade caramel sauce and creamy whipped filling. Perfectly rolled and chilled, it offers a delightful blend of fruity sweetness and rich caramel flavors in every bite, making it an ideal dessert for special occasions or an indulgent treat.
Ingredients
Cake
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (sifted)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 ripe bananas (mashed)
Caramel Sauce
- 1/2 cup heavy cream
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Filling
- 1 cup whipped cream or stabilized whipped topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
- Beat the Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture becomes thick and pale, ensuring a light, airy texture for the cake.
- Add Flavor and Bananas: Mix in the vanilla extract and mashed bananas until everything is well combined, infusing the batter with natural banana sweetness and aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Fold Dry Ingredients and Add Milk: Gently fold the dry ingredients into the egg mixture, taking care not to deflate the batter, then stir in the milk until the batter is smooth and uniform.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 12 to 15 minutes, or until the cake springs back lightly when touched, indicating it is done.
- Roll the Cake While Warm: While still warm, carefully roll the cake up inside the parchment paper to form its shape and set it aside to cool completely, which will help prevent cracking when filled.
- Make the Caramel Sauce: In a small saucepan over medium heat, combine heavy cream, brown sugar, butter, and salt. Stir constantly until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and allow the caramel to cool.
- Unroll and Fill: Unroll the cooled cake gently, spread an even layer of whipped cream over the surface, then drizzle with the cooled caramel sauce evenly across the whipped cream.
- Re-roll and Chill: Carefully re-roll the cake without the parchment paper this time, place it seam-side down on a serving plate, and chill in the refrigerator for at least 1 hour to set before slicing.
Notes
- Allow the cake to cool fully before applying the filling to prevent the whipped cream from melting and becoming runny.
- Extra caramel sauce can be kept refrigerated and drizzled over individual slices for added richness and presentation.
- Use ripe bananas for maximum flavor and sweetness in the cake batter.
- Handle the cake gently when rolling and unrolling to avoid cracking.
