Caramel Banana Roll Cake
A soft, light sponge roll filled with rich caramel and fresh banana slices. Perfectly sweet with layers that melt in your mouth.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup powdered sugar for dusting
For the Caramel Sauce
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp unsalted butter
- ¼ tsp salt
For the Filling
- 2 ripe bananas sliced thin
- 1 cup whipped cream or cream cheese
- 1 tsp vanilla extract
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C).
Prepare Cake Batter:
- In a bowl, whisk together flour and baking powder. In a separate bowl, beat eggs and sugar until thick. Fold in flour mixture and vanilla extract.
Bake:
- Spread the batter onto a greased baking sheet and bake for 10–12 minutes until golden. Dust a towel with powdered sugar, place the cake on it, and gently roll.
Caramel Sauce:
- In a saucepan, melt brown sugar and butter. Slowly add cream, whisking until thick. Set aside to cool.
Assemble Roll:
- Unroll the cake, spread caramel sauce, add whipped cream and banana slices, then re-roll gently.
Chill:
- Wrap the roll in plastic and chill for at least 1 hour before serving.
Notes
- Roll the cake in a towel immediately after baking to prevent cracking.
- Allow caramel to cool slightly before spreading.
Nutrition Information (per serving)
- Calories: 320 kcal
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g