Description
Indulge in a caramel banana cake roll with creamy caramel, soft cake, and fresh bananas. A perfect dessert for any occasion!
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Slice the cake into 1-inch pieces and serve with whipped cream, additional caramel sauce, and extra banana slices, if desired.