Description
Caramel Banana Cake Roll is a tender sponge cake rolled around a creamy banana filling and drizzled with rich caramel sauce. It’s a show-stopping dessert with classic flavor and elegant presentation.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup mashed ripe banana
- Powdered sugar for dusting
- 1 cup heavy whipping cream (for filling)
- 1/4 cup powdered sugar (for filling)
- 1 ripe banana, sliced (for filling)
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and pale, about 3–5 minutes.
- Fold in mashed banana, then gradually fold in dry ingredients until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes, until cake springs back when touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and gently roll cake up in the towel. Let cool completely.
- For the filling, beat heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake, spread whipped cream over the surface, and arrange banana slices evenly on top.
- Re-roll the cake (without the towel) and transfer to a serving platter. Drizzle with caramel sauce just before serving.
Notes
- Use ripe bananas for the best flavor and sweetness.
- Chill the cake before slicing for cleaner cuts.
- Store in the refrigerator for up to 3 days.