Caramel Banana Cake Roll Recipe

A caramel banana cake roll is a delightful dessert that combines the soft, light texture of sponge cake with the rich, decadent flavor of caramel and the sweetness of ripe bananas. This dish is special because it brings together three of the best flavors caramel, banana, and cake into one stunning dessert. What makes this cake roll unique is the smooth caramel filling and the hint of banana, all rolled into a delicate, airy cake. In this article, you’ll learn how to make this scrumptious dessert, tips for rolling the cake perfectly, and how to customize the flavors to your taste.

Why You’ll Love This Recipe

Caramel banana cake roll is a showstopper dessert that’s as beautiful as it is delicious. The sponge cake is light and fluffy, while the caramel filling is rich and creamy, perfectly complemented by the sweet, fruity flavor of banana. What makes this cake roll so special is its versatility and the combination of textures: a tender cake exterior, a smooth, velvety caramel filling, and sweet banana slices wrapped together in a stunning swirl.

The recipe is also highly adaptable. You can easily tweak it to suit your personal preferences, whether by adding more caramel for extra richness or introducing other flavors, such as chocolate or nuts. This cake is perfect for special occasions like birthdays, holidays, or dinner parties, but it’s also a delightful treat to enjoy just because. With a little time and effort, you’ll have a dessert that impresses both in flavor and presentation.

Recipe Details

Making caramel banana cake rolls is easier than you might think, and the results are well worth the effort. The process begins with creating a light, spongy cake base. The batter is made with a few simple ingredients—eggs, flour, sugar, and a touch of vanilla—which are mixed and then baked on a sheet pan. The key to a perfect sponge cake is ensuring that it bakes evenly without becoming too thick or dry.

Once the cake has cooled, it’s time to prepare the caramel filling. The caramel is made by melting sugar and butter together, creating a smooth, silky sauce. A bit of heavy cream is added for richness, and a pinch of salt helps balance out the sweetness. Sliced bananas are then added to the caramel, adding a fresh, fruity layer of flavor.

The final step is to roll up the cake carefully with the caramel banana filling inside. This technique can be a bit tricky, as it requires the cake to be flexible without cracking. Once rolled, the cake can be refrigerated for an hour to firm up before slicing into beautiful, circular pieces. The result is a stunning dessert with a perfect swirl of banana and caramel filling inside.

Nutritional Information

Caramel banana cake roll is a decadent dessert, and while it’s certainly a treat, it does come with a higher calorie count due to the sugar, butter, and cream. A typical serving (1 slice) contains approximately 350-400 calories, depending on the portion size. Most of the calories come from the cake base and caramel filling, with a good amount of sugar and fat involved.

However, the bananas provide a boost of vitamins, potassium, and fiber, which balance out the richness of the other ingredients. If you want to make this dessert a little lighter, you can consider using less caramel, opting for low-fat cream, or substituting some of the sugar for a natural sweetener like honey or maple syrup. While the caramel banana cake roll is indulgent, it’s perfect for enjoying on special occasions, offering a satisfying dessert experience with each bite.

Ingredients

For the Sponge Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon water

For the Caramel Banana Filling:

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 2 ripe bananas, sliced

For Garnish (Optional):

• Whipped cream
• Sliced bananas
• Additional caramel sauce

These ingredients combine to make a cake that’s perfectly sweet, soft, and indulgent. The sponge cake base is light and airy, while the caramel and banana filling provides a creamy, sweet contrast. The whipped cream and extra caramel sauce on top add an extra touch of indulgence, but they are optional, depending on how rich you want the dessert to be.

Equipment Needed

To make the caramel banana cake roll, you will need the following equipment:

• A 15×10-inch jelly roll pan (for baking the cake)
• A hand mixer or stand mixer (for whipping the egg mixture)
• A small saucepan (for making the caramel)
• Parchment paper (for lining the jelly roll pan)
• A sharp knife (for slicing the bananas and cake)
• A cooling rack (for cooling the cake after baking)
• A large flat surface (for rolling the cake)

The jelly roll pan is essential for baking the cake in a thin layer, allowing it to roll easily without cracking. A hand mixer or stand mixer is needed to whip the eggs and sugar together until light and fluffy, which gives the cake its soft, airy texture. Parchment paper helps prevent the cake from sticking to the pan, while the cooling rack ensures the cake cools quickly and evenly.

Pro Tips For Success

1. Properly Cool the Cake: After baking the cake, allow it to cool for a few minutes before flipping it onto a clean kitchen towel. Roll it up gently while it’s still warm, then unroll it once it has completely cooled. This helps prevent cracking and ensures a smooth roll.
2. Use Room Temperature Ingredients: Ensure that your eggs, butter, and cream are at room temperature before mixing them together. This helps create a smoother batter and caramel, resulting in a more even texture.
3. Be Gentle When Rolling: When rolling up the cake, make sure you do so gently to avoid cracking the sponge. The key is to roll it slowly and carefully, with the filling inside, until it’s completely wrapped.
4. Make the Caramel Sauce in Stages: When making the caramel, don’t rush it. Be sure to allow the sugar to melt completely before adding the butter, and stir constantly to ensure the mixture is smooth.
5. Chill Before Serving: After rolling the cake, let it chill in the fridge for at least 1 hour before slicing. This helps the filling set and ensures clean, beautiful slices when served.

Instructions

1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper. Beat the eggs and sugar together in a large bowl until light and fluffy, about 5 minutes. Add the vanilla extract and water, and continue mixing. Sift the flour, baking powder, and salt together and fold them into the egg mixture until just combined. Pour the batter into the prepared pan and spread it evenly.
2. Bake the Cake: Bake the cake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove it from the oven and allow it to cool for 5 minutes. Then, flip the cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel inside and allow it to cool completely.
3. Make the Caramel: In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns golden brown. Add the butter and stir until melted and smooth. Carefully pour in the heavy cream (it may bubble up) and continue stirring until the mixture is thick and smooth. Add the vanilla extract and a pinch of salt, and stir to combine. Let the caramel cool slightly.
4. Prepare the Filling: Once the cake has cooled, unroll it and spread the caramel filling evenly on top. Arrange the banana slices evenly on top of the caramel.
5. Assemble the Cake Roll: Carefully roll the cake back up, this time without the towel inside. Place the roll seam-side down on a serving platter. Chill the cake for at least 1 hour before slicing.
6. Serve: Slice the cake into 1-inch pieces and serve with whipped cream, additional caramel sauce, and extra banana slices, if desired.

Recipe Variations

1. Chocolate Caramel Banana Cake Roll: Add a layer of chocolate ganache or cocoa powder to the filling for a chocolate twist. Chocolate pairs beautifully with caramel and banana, making this variation even more indulgent.
2. Nutty Caramel Banana Cake Roll: Add chopped nuts like pecans or walnuts to the caramel filling for a crunchy contrast to the soft cake and smooth caramel.
3. Peanut Butter Caramel Banana Cake Roll: Spread a thin layer of peanut butter on the cake before adding the caramel and bananas. The peanut butter adds a savory touch that complements the sweetness of the caramel and banana filling.
4. Vegan Caramel Banana Cake Roll: Swap the eggs and dairy for vegan alternatives such as egg replacer and dairy-free butter and cream. Make sure to use a vegan caramel sauce for the filling.

Storage Instructions

Caramel banana cake roll can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cake roll. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 1 month. To reheat, thaw the cake roll in the fridge overnight and slice before serving.

Serving Suggestions

This caramel banana cake roll is perfect on its own, but you can pair it with a variety of sides to enhance the experience. Serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an indulgent dessert. You could also pair it with a cup of freshly brewed coffee or tea to balance out the sweetness.

FAQs

1. Can I make this cake roll ahead of time?
   Yes, you can make the cake roll ahead of time and store it in the refrigerator for up to 3 days. It’s actually best to let it chill before serving to allow the flavors to meld together.
2. Can I use frozen bananas instead of fresh?
   Fresh bananas work best for this recipe, as frozen bananas can become mushy when thawed and may not hold up well in the caramel filling.
3. Can I make the caramel ahead of time?
   Yes, you can prepare the caramel sauce ahead of time and store it in the refrigerator for up to a week. Reheat it gently before using it in the filling.
4. Can I substitute the butter in the cake with oil?
   Yes, you can substitute the butter with an equal amount of vegetable oil or melted coconut oil for a dairy-free version.
5. How do I prevent the cake from cracking when rolling?
   Be sure to roll the cake gently while it’s still warm with the towel inside. Once it has cooled, unroll and re-roll it carefully without the towel inside.

Conclusion

Caramel banana cake rolls are the perfect dessert for any occasion. The combination of banana, caramel, and sponge cake is irresistible, and the flexibility of this recipe allows you to customize it to suit your tastes. Whether you keep it simple or add a personal twist, this cake roll will delight your guests with its rich flavor and stunning presentation. Try this recipe today and enjoy a truly indulgent treat!

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