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
Scale
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.
