Indulge in the luxurious Caramel Banana Roll Cake, a delightful fusion of flavors and textures. This elegant dessert features a light and airy sponge cake rolled around a creamy banana filling, then drizzled with homemade caramel sauce. The combination of sweet bananas, rich caramel, and fluffy cake creates a perfect balance that’s sure to impress at any gathering or special occasion.
Caramel Banana Roll Cake
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Powdered sugar for dusting
For the Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas sliced
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cut into pieces
- 1/2 cup heavy cream
- 1/4 tsp salt
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving extra on the sides.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for 4-5 minutes until thick and pale.
- Gently mix in vanilla and milk.
- Fold dry ingredients into egg mixture until just combined.
- Spread batter evenly in the prepared pan.
- Bake for 10-12 minutes, until cake springs back when touched lightly.
- Sprinkle a clean kitchen towel generously with powdered sugar.
- Immediately flip hot cake onto the towel, peel off parchment, and roll cake in towel (from short side). Let cool completely.
Make the Filling:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll cooled cake and spread whipped cream evenly, leaving a small border.
- Layer banana slices over the cream.
- Gently re-roll cake without the towel.
Make the Caramel Sauce:
- Heat sugar in a saucepan over medium heat, stirring until it melts into a golden-brown caramel.
- Carefully add butter, stirring until melted.
- Slowly pour in heavy cream, stirring constantly. Cook for 2-3 minutes until smooth and thickened.
- Remove from heat and stir in salt. Let cool slightly.
Assemble the Cake:
- Drizzle caramel sauce generously over the rolled cake.
- Garnish with extra banana slices and mint (optional).
- Chill for at least 30 minutes before serving.
Notes
- Be careful when working with hot caramel as it can cause severe burns.
- For best results, use ripe but firm bananas for the filling.
- The cake can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving for the best flavor and texture.
- This dessert is perfect for special occasions or when you want to impress guests with a homemade gourmet treat.
- For a variation, try adding a sprinkle of sea salt on top of the caramel for a salted caramel twist.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days, though the texture of the banana may change slightly.