If you’re craving a show-stopping dessert that combines the luscious sweetness of caramel with the comforting flavor of banana, then this Caramel Banana Cake Roll Recipe is going to become your new favorite. Light, fluffy cake meets a creamy whipped filling with a seductive swirl of caramel and mashed ripe bananas, all rolled up into an elegant log that’s just as fun to make as it is to eat. This delightful treat has the perfect balance of spice, sweetness, and texture that will have everyone asking for seconds before you even cut the first slice.
Ingredients You’ll Need
These ingredients are simple but essential, each contributing beautifully to the taste, texture, and color of your cake roll. From the fluffy eggs that give structure, to the warm spices that add that cozy feel, to the creamy filling and caramel that take this dessert to another level, you’ll love how these come together.
- 3 large eggs: Provide lift and richness to the airy cake batter.
- ¾ cup granulated sugar: Adds the perfect amount of sweetness and helps create a tender crumb.
- 1 teaspoon vanilla extract: Infuses the batter and filling with warm, fragrant notes.
- ¾ cup all-purpose flour: The foundation that gives structure to the cake roll.
- ½ teaspoon baking powder: Helps the cake rise for that light texture.
- ½ teaspoon baking soda: Works alongside baking powder to boost the fluffiness.
- ¼ teaspoon salt: Balances sweetness and enhances overall flavor.
- ½ teaspoon ground cinnamon: Brings warmth and a subtle spicy kick.
- ¼ teaspoon ground nutmeg: Adds a hint of earthy depth and complexity.
- 1 ripe banana, mashed: Makes the cake moist with authentic banana flavor.
- Powdered sugar: For dusting the cake and preventing sticking during rolling.
- 1 cup heavy whipping cream: Whipped to fluffy perfection for the luscious filling.
- 3 tablespoons powdered sugar: Sweetens the whipped cream smoothly.
- 1 teaspoon vanilla extract (for filling): Enhances the cream’s flavor with aromatic richness.
- ½ cup dulce de leche or thick caramel sauce: The superstar component that turns this cake roll decadent.
- Optional: extra banana slices and caramel drizzle: For an eye-catching, delicious topping.
How to Make Caramel Banana Cake Roll Recipe
Step 1: Prepare Your Pan and Batter
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment so the cake won’t stick. In a large bowl, beat the eggs on high speed for about five minutes until they’re thick and pale – this gives your cake that light, airy base. Then add granulated sugar and vanilla, beating until everything is well combined and silky smooth.
Step 2: Mix Dry Ingredients and Combine
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl. Gradually fold these dry ingredients into the egg mixture, being careful not to deflate the batter. Finally, stir in the mashed ripe banana for moisture and flavor that makes this Caramel Banana Cake Roll Recipe truly unforgettable.
Step 3: Bake the Cake
Spread the batter evenly into your prepared pan and bake for 10 to 12 minutes. You’ll know it’s done when the cake springs back lightly when touched. Don’t skip this test, as overbaking can dry out your cake roll.
Step 4: Roll While Warm
Immediately turn the hot cake out onto a clean kitchen towel generously dusted with powdered sugar. Gently peel off the parchment paper. Then, while the cake is still warm, roll it up in the towel starting from the short end – this helps prevent cracking later and sets the shape beautifully. Let it cool completely while rolled.
Step 5: Prepare the Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream adds the perfect light, creamy counterpoint to the caramel’s richness.
Step 6: Assemble the Cake Roll
Carefully unroll the cooled cake and spread a thin, even layer of dulce de leche or caramel sauce over the surface. Then spread the whipped cream on top. For extra banana goodness, you can sneak in a few banana slices here. Re-roll the cake gently without the towel, placing it seam-side down. Chill it for at least an hour to let all those lovely flavors marry.
How to Serve Caramel Banana Cake Roll Recipe
Garnishes
The cake looks stunning dusted with powdered sugar and drizzled with extra caramel sauce for that irresistible sheen. Fresh banana slices on top add freshness and a pop of color, making it almost too pretty to eat – almost!
Side Dishes
Because this cake roll is so rich and flavorful, it pairs wonderfully with a simple cup of black coffee or a scoop of vanilla ice cream for an indulgent experience. A light, fruity salad on the side can also provide a refreshing contrast.
Creative Ways to Present
For parties, slice the roll into neat rounds and arrange them on a platter with extra caramel drizzled artistically. You can also set individual portions in cute dessert dishes with a sprig of mint for an elegant touch. Whipped cream dollops piped decoratively around the slices add a festive flair.
Make Ahead and Storage
Storing Leftovers
Wrap your Caramel Banana Cake Roll Recipe tightly with plastic wrap to keep it moist and fresh in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it taste even better the next day.
Freezing
If you want to save some for later, freeze the cake roll wrapped in plastic and then in foil to prevent freezer burn. It can keep well for up to one month. Thaw it slowly in the fridge before serving for the best texture.
Reheating
This cake roll is best served chilled or at room temperature, so reheating is not recommended. If needed, remove it from the fridge 30 minutes before serving to take the chill off and allow those luscious caramel and banana flavors to sing.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are perfect because they’re sweeter and mash easily, adding natural sweetness and moistness that enhance your Caramel Banana Cake Roll Recipe.
Is it possible to make this cake roll gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend designed for cakes, but be sure to check that it contains xanthan gum or similar for structure. The texture might be slightly different but still delicious.
Can I use whipped topping instead of whipping cream?
Whipping cream creates the best light and fluffy texture for the filling, but if you’re short on time, a high-quality whipped topping can work. Just remember it won’t have quite the same fresh cream flavor.
Do I have to use dulce de leche, or will regular caramel sauce work?
Either works wonderfully! Dulce de leche adds a more intense caramelized milk flavor, but a thick caramel sauce will also deliver that luscious sweetness that’s key to the recipe.
How do I prevent the cake from cracking when rolled?
The golden rule is to roll the cake while it’s warm and flexible, using a powdered sugar-dusted towel to help guide it. Letting it cool fully in the rolled position helps it “remember” its shape, preventing cracks.
Final Thoughts
This Caramel Banana Cake Roll Recipe is a beautiful blend of simple ingredients that come together to create an extraordinary dessert experience. Whether you’re making it for a celebration or just a sweet treat after dinner, it promises smiles all around. Go on, give it a try—you might just find yourself making it again and again!
Print
Caramel Banana Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Caramel Banana Cake Roll is a delightful dessert featuring a light, spiced banana cake rolled with luscious caramel and fluffy whipped cream. Perfectly moist and flavorful, this American-style cake roll combines the sweetness of ripe bananas with the rich smoothness of dulce de leche, making it a memorable treat for any occasion.
Ingredients
Cake:
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ripe banana, mashed
- Powdered sugar for dusting
Filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup dulce de leche or thick caramel sauce
Optional Toppings:
- Extra banana slices
- Caramel drizzle
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to prevent sticking.
- Beat Eggs: In a large bowl, beat the eggs on high speed for about 5 minutes until they become thick and pale, creating the base for a light sponge.
- Add Sugar and Vanilla: Gradually mix in the granulated sugar and vanilla extract, beating until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Batter: Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Stir in the mashed ripe banana until just combined, adding moistness and flavor.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched, indicating it is cooked through but still soft.
- Roll the Cake: Immediately after baking, turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel to form the roll shape. Let it cool completely while rolled.
- Prepare Whipped Cream Filling: While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a smooth and stable whipped cream.
- Assemble the Roll: Once cool, carefully unroll the cake. Spread a thin layer of dulce de leche or caramel sauce evenly over the surface, then spread the whipped cream over the caramel layer.
- Final Roll and Chill: Re-roll the cake without the towel, ensuring the seam is on the bottom to prevent it from unraveling. Refrigerate the cake roll for at least 1 hour to set and develop flavors.
- Serve: Dust the chilled cake roll with powdered sugar and drizzle additional caramel sauce on top. Optionally, garnish with extra banana slices for added flavor and presentation.
Notes
- Rolling the cake while it is still warm makes it more pliable and reduces cracking.
- Use either store-bought or homemade dulce de leche for the caramel layer depending on your preference.
- Add sliced bananas inside the roll along with the filling for an intensified banana flavor.
