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.