If you’re a fan of desserts that feel like a warm hug, the Banana Caramel Roll Cake Recipe is absolutely something you need in your kitchen repertoire. This cake combines a tender, fluffy banana sponge rolled around a luscious whipped cream and fresh banana filling, all drizzled with a rich, homemade caramel sauce that brings the perfect balance of sweetness and depth. It’s a delightful twist on the classic roll cake, bursting with those familiar flavors we all love, yet elegant enough to impress guests or make any occasion feel special. And the best part? It’s surprisingly easy to make at home, turning simple ingredients into magic you slice and serve with pride.
Ingredients You’ll Need
For this recipe, you’ll want to gather some simple yet essential ingredients. Each one plays a crucial role in delivering the perfect taste, texture, and color to your Banana Caramel Roll Cake.
- 3 large eggs: Provides structure and helps create the light and airy sponge texture.
- 1/2 cup granulated sugar: Sweetens the cake and aids in achieving a tender crumb.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth to the flavor profile.
- 1/4 cup mashed ripe banana: Infuses moistness and the unmistakable banana flavor into the cake.
- 3/4 cup all-purpose flour: The base that holds everything together without weighing down the sponge.
- 1/2 teaspoon baking powder: Gives the cake a gentle rise for a soft texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1/2 cup heavy cream: Used both for the creamy filling and in the caramel sauce, contributing richness.
- 1/4 cup powdered sugar: Sweetens and stabilizes the whipped cream filling.
- 1 ripe banana (sliced): Adds fresh fruity layers inside the roll for extra banana goodness.
- 1/2 cup granulated sugar (for caramel): Transforms into a luscious caramel drizzle.
- 2 tablespoons unsalted butter: Gives the caramel its silky texture and rich flavor.
- Pinch of salt: Enhances the caramel’s complex sweetness and balances flavors.
How to Make Banana Caramel Roll Cake Recipe
Step 1: Prepare the Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased for an easy release. Whisk the eggs vigorously with sugar and vanilla extract until thick and pale, about five minutes—that airiness is what makes the sponge so delightfully fluffy. Fold in the mashed banana gently so you keep all that lovely volume. Sift together the flour, baking powder, and salt, then carefully fold into the wet mix, just until combined to avoid overmixing.
Step 2: Bake and Roll the Cake
Pour the batter evenly into the prepared pan and bake for 10 to 12 minutes. You’ll know it’s perfect when the top springs back when lightly touched. Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake up in the towel from the short end. Let it cool completely while rolled so it keeps its shape and doesn’t crack.
Step 3: Prepare the Filling and Unroll Cake
While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form —this creates a rich, stable filling that holds up beautifully inside the roll. Unroll the cooled cake gently, then spread the whipped cream evenly across the surface. Layer with fresh banana slices for bursts of flavor in every bite.
Step 4: Roll and Make the Caramel Sauce
Roll the cake up again, this time without the towel, to encase the creamy banana filling. For that show-stopping finish, make the caramel sauce by melting sugar over medium heat until a warm amber color forms. Stir in butter until silky smooth, then slowly whisk in heavy cream and a pinch of salt to balance the sweetness. Let the caramel cool slightly before generously drizzling over your beautiful banana roll cake.
How to Serve Banana Caramel Roll Cake Recipe
Garnishes
Although the caramel drizzle looks stunning on its own, you can elevate the presentation with a sprinkle of toasted chopped nuts like pecans or walnuts for a crunchy contrast. A few thin banana slices fan-arranged on top add freshness and a visual cue for the flavor inside. A dusting of powdered sugar gives it a delicate, snow-kissed finish that makes it feel extra special.
Side Dishes
Pair your Banana Caramel Roll Cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened Greek yogurt to cut through the sweetness while complementing the cake’s creamy elements. Fresh berries on the side provide a pop of tanginess and vibrant color, making the dessert feel balanced and inviting at the same time.
Creative Ways to Present
For a fancy gathering, slice the roll cake into elegant spirals and serve each piece on a dessert plate with a drizzle of extra caramel sauce and a sprig of mint for a fresh aroma. You can also stack slices into a layered trifle, alternating with additional whipped cream and banana slices for a showy yet approachable dessert everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Caramel Roll Cake keeps beautifully in an airtight container in the refrigerator for up to three days. It’s best enjoyed chilled, allowing the flavors to meld and the texture to remain moist without becoming soggy.
Freezing
You can freeze the roll cake wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to a month and thaw it overnight in the fridge before serving. For best results, add fresh bananas after thawing to maintain their texture and flavor.
Reheating
Since this is a creamy, delicate dessert, reheating is not recommended. Instead, simply bring chilled slices to room temperature for about 20 minutes before serving to soften the cream and caramel for that perfect melt-in-your-mouth experience.
FAQs
Can I use frozen bananas for this recipe?
Frozen bananas can work, but be sure they’re fully thawed and drained of excess liquid before mashing to avoid a runny batter that can affect the cake’s texture.
Is it okay to substitute store-bought caramel sauce?
Absolutely! Using store-bought caramel is a great shortcut if you’re short on time, though homemade caramel adds a richer, more personal touch to the Banana Caramel Roll Cake Recipe.
What if my cake cracks while rolling?
Rolling the cake while it is warm and using a powdered sugar–dusted towel helps prevent cracking. If cracks appear, cover them with the filling or caramel drizzle—they blend in nicely and don’t affect the taste.
Can I make this recipe dairy-free?
Yes, substitute heavy cream with coconut cream and use dairy-free butter alternatives for the caramel sauce. The cake itself can remain the same as it doesn’t contain dairy.
How do I get clean slices when serving?
Chill the roll cake in the fridge for at least 30 minutes before slicing. Use a sharp knife, wiping it clean between cuts, to keep the slices neat and beautiful.
Final Thoughts
There’s something truly comforting and joyful about making the Banana Caramel Roll Cake Recipe at home. From the heavenly aroma filling your kitchen to the first luscious bite, this dessert is a celebration of simple ingredients coming together in a beautifully indulgent way. Whether you’re treating family, friends, or yourself, this roll cake will quickly become a beloved favorite. So go ahead, grab those bananas and get rolling—you won’t regret it!
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Banana Caramel Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Caramel Roll Cake is a delightful dessert featuring a soft, banana-infused sponge cake rolled with whipped cream and fresh banana slices, topped with a luscious homemade caramel sauce. Perfectly moist and tender with a balance of sweet and creamy flavors, it makes a stunning treat for any occasion.
Ingredients
For the Cake
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup mashed ripe banana
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 ripe banana, sliced
For the Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs with granulated sugar and vanilla extract until the mixture is thick and pale, about 5 minutes. Gently fold in the mashed banana.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Carefully fold these dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread it out. Bake in the preheated oven for 10 to 12 minutes or until the top springs back when lightly touched, indicating the cake is fully baked.
- Roll the Cake: While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar. When the cake is done, immediately invert it onto the sugared towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end. This helps the cake hold its shape and prevents cracking. Allow the rolled cake to cool completely.
- Make the Filling: Whip the heavy cream with powdered sugar until stiff peaks form. Gently unroll the cooled cake, spread the whipped cream evenly over the surface, and top with sliced bananas.
- Re-roll the Cake: Carefully roll the cake back up without the towel, enclosing the filling inside to form the roll cake shape.
- Prepare the Caramel Sauce: In a saucepan over medium heat, melt the sugar, stirring occasionally until it becomes amber and smooth. Add the butter and stir until melted, then slowly whisk in the heavy cream and a pinch of salt. Allow the caramel sauce to cool slightly before use.
- Serve: Drizzle the caramel sauce generously over the rolled cake before slicing. For best results, chill the roll for 30 minutes before slicing to achieve clean cuts. Serve and enjoy this indulgent dessert.
Notes
- Chill the roll cake for at least 30 minutes before slicing to achieve cleaner cuts and prevent the filling from spilling.
- If you are short on time, feel free to use store-bought caramel sauce as a convenient alternative.
- Wrap any leftovers tightly in plastic wrap and store in the refrigerator for up to 3 days to maintain freshness.
