A Caramel Banana Roll Cake is a delightful dessert that marries the comforting flavors of ripe bananas and rich caramel in a light and fluffy roll cake. Picture a tender sponge cake, delicately flavored with sweet banana puree, rolled around a luscious caramel filling, and topped with a drizzle of more caramel and perhaps some sliced bananas for garnish.
To begin, imagine the sponge cake—a soft, airy creation made with eggs, sugar, flour, and a touch of baking powder, whipped to perfection to create a light texture that’s both sturdy yet delicate enough to roll without breaking. The addition of mashed bananas to the batter infuses the cake with a natural sweetness and a hint of tropical flavor, making each bite reminiscent of freshly baked banana bread.
Now, envision the caramel filling—a decadent blend of caramel sauce or dulce de leche, combined with whipped cream or cream cheese to create a creamy, smooth consistency that spreads easily onto the cake.
As you assemble the cake, spreading the caramel filling evenly over the cooled sponge cake, you prepare to carefully roll it into a tight spiral.
The aroma of caramelized sugar and ripe bananas fills the air, promising a dessert experience that’s both comforting and indulgent. With each slice, you enjoy the perfect balance of flavors and textures—a soft, banana-infused sponge cake wrapped around a creamy caramel filling, all brought together in a delightful swirl of sweetness.
Whether served as a stunning centerpiece for a special occasion or enjoyed casually with a cup of tea or coffee, a Caramel Banana Roll Cake is a dessert that delights the senses and satisfies the sweet tooth, offering a taste of pure bliss in every bite.
Ingredients
- • 4 large eggs, separated
- • 3/4 cup granulated sugar
- • 1 cup all-purpose flour
- • 1 teaspoon baking powder
- • 1/4 teaspoon salt
- • 2 ripe bananas, mashed
- • 1 teaspoon vanilla extract
Filling: - • 1 cup heavy whipping cream
- • 1/4 cup powdered sugar
- • 1 teaspoon vanilla extract
- • 2 ripe bananas, sliced
Caramel Sauce: - • 1 cup brown sugar
- • 1/2 cup heavy cream
- • 4 tablespoons unsalted butter
- • 1 teaspoon vanilla extract
- • Pinch of salt
Toppings:
• Crushed graham crackers
• Banana slices
• Powdered sugar
Instructions
1. Preheat and prepare: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Make the sponge: Beat the egg yolks with the sugar until fluffy. Mix in the bananas and vanilla. Beat the egg whites until stiff peaks form. Fold the dry ingredients into the yolk mixture and then gently fold in the beaten egg whites. Spread the batter onto the pan and bake for 10-12 minutes.
3. Roll and chill: Roll the warm sponge in a towel with powdered sugar. Let cool.
4. Prepare the filling: Whip the cream with the powdered sugar and vanilla until stiff peaks form.
5. Assemble and drizzle: Unroll the sponge, spread the cream and add the bananas. Roll up and drizzle with caramel sauce.
6. Garnish and enjoy: Sprinkle with graham crackers, banana slices and powdered sugar.