Why You’ll Love This Recipe
Caramel Banana Cake Roll is a luscious dessert that combines the natural sweetness of ripe bananas with a rich caramel filling, all wrapped in a soft, sponge-like cake. It’s elegant yet comforting, perfect for special occasions or as a standout treat for banana lovers. The swirl of golden caramel through the tender cake adds both beauty and irresistible flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggsgranulated sugarsaltall-purpose flourbaking powdermashed ripe bananasvanilla extractheavy creambrown sugardark corn syrupunsalted butterconfectioners’ sugar
directions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, beat eggs until thick and lemon-colored. Gradually add granulated sugar and continue beating.
Stir in mashed bananas and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the banana mixture.
Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with confectioners’ sugar.
Immediately after baking, turn the cake out onto the sugared towel, peel off parchment, and roll the cake up in the towel starting from the short end. Let cool completely.
For the caramel filling, heat brown sugar, butter, and corn syrup in a saucepan. Stir until melted and smooth. Add heavy cream and simmer until slightly thickened. Cool slightly before spreading.
Unroll the cooled cake, spread the caramel filling evenly, and re-roll gently.
Dust with additional powdered sugar or drizzle with extra caramel if desired.
Servings and timing
This recipe yields 10-12 slices.Preparation time: 20 minutesBaking time: 12-15 minutesCooling and assembling time: 45 minutesTotal time: 1 hour 20 minutes
Variations
Add chopped nuts like pecans or walnuts to the filling for added texture.
Use a cream cheese-caramel blend for a tangier filling.
Sprinkle mini chocolate chips over the caramel before rolling for a twist.
Add a pinch of cinnamon or nutmeg to the cake batter for a warm spice note.
storage/reheating
Store the Caramel Banana Cake Roll in an airtight container in the refrigerator for up to 4 days.Allow to sit at room temperature for 10-15 minutes before serving for best texture.The cake roll can be frozen (wrapped tightly) for up to 2 months; thaw overnight in the fridge before serving.
FAQs
Can I use store-bought caramel sauce?
Yes, but homemade caramel gives a richer, more buttery flavor.
Why did my cake crack?
Overbaking or not rolling while warm can cause cracks. Be sure to roll it hot and handle gently.
Can I make this ahead?
Yes, it can be made a day ahead and stored in the fridge.
What’s the best banana ripeness?
Use very ripe bananas with lots of brown spots for the best flavor and moisture.
Is this cake very sweet?
It has a rich sweetness from the bananas and caramel, balanced by the light sponge.
Can I use gluten-free flour?
Yes, substitute with a 1:1 gluten-free baking flour blend.
Can I add whipped cream?
Yes, a layer of whipped cream can be added with or instead of caramel for a lighter filling.
How long should I let the caramel cool?
Let it cool until just warm and spreadable—too hot and it may run, too cold and it won’t spread well.
Conclusion
Caramel Banana Cake Roll is a show-stopping dessert that’s as impressive as it is delicious. With its moist banana sponge and silky caramel filling, it delivers a perfect balance of texture and taste. Whether served at a gathering or enjoyed as a cozy treat, this cake roll is sure to leave a lasting impression.
Print
Caramel Banana Cake Roll
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 1 hr (including cooling and chilling)
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking & Rolling
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender banana-flavored sponge cake rolled with smooth caramel frosting, perfect for a delicious dessert or afternoon treat.
Ingredients
- 3 ripe bananas, mashed (about 1 cup)
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/4 cup unsalted butter, melted
- 1/2 cup caramel sauce (store-bought or homemade)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Stir in mashed bananas and melted butter until combined.
- Sift in flour, baking powder, salt, and cinnamon (if using); gently fold until just incorporated—do not overmix.
- Pour batter into the prepared pan, spreading evenly.
- Bake 12–15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, lay a clean kitchen towel on the counter and dust with powdered sugar.
- Once baked, loosen cake edges and invert onto the sugared towel. Peel off parchment paper.
- Starting from a short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down.
- For the filling, unroll the cake gently and spread caramel sauce evenly over the surface.
- Re-roll the cake without the towel. Transfer to a serving plate and chill 30 minutes to set.
- Dust with powdered sugar and drizzle extra caramel sauce before serving. Slice and enjoy!
Notes
- Make sure the cake is rolled while warm to prevent cracking.
- For a richer caramel flavor, swirl in some thick dulce de leche.
- Store cake roll covered in refrigerator for up to 3 days.
- Bring to room temperature before serving for best texture.