Description
A delightful Caramel Banana Cake Roll featuring a soft, moist banana-flavored sponge cake rolled with a creamy caramel-infused cream cheese filling, perfect for an indulgent dessert treat that’s both visually impressive and delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 teaspoon vanilla extract
- â…“ cup vegetable oil
Toppings and Filling
- Powdered sugar, for dusting
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- â…“ cup brown sugar
- 3 tablespoons heavy cream
- Caramel sauce, for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a jelly roll pan (approximately 15×10 inches) with parchment paper and lightly grease the paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar using a mixer until the mixture is thick, pale, and ribbons form when the beaters are lifted, about 3-5 minutes.
- Add Bananas, Vanilla, and Oil: Fold in the mashed ripe bananas, vanilla extract, and vegetable oil gently, combining until just incorporated.
- Fold in Dry Ingredients: Gradually fold the dry flour mixture into the wet banana mixture using a spatula, being careful not to overmix, until the batter is just combined.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for approximately 12 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
- Roll Cake While Warm: Immediately upon removing from the oven, loosen the edges and invert the cake onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short edge, roll the cake up inside the towel. Allow it to cool completely rolled up to set its shape.
- Prepare Filling: In a mixing bowl, beat together the softened unsalted butter, cream cheese, brown sugar, and heavy cream until the filling is smooth, creamy, and fluffy.
- Assemble the Cake Roll: Once the cake is completely cool, gently unroll the towel and the cake. Spread the cream cheese and caramel filling evenly over the cake surface. Drizzle caramel sauce over the filling for extra flavor.
- Final Roll and Chill: Carefully roll the cake back up without the towel, sealing the edges. Wrap it loosely in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up before slicing.
- Serve: Slice the chilled cake roll into 10 even slices. Optionally, drizzle additional caramel sauce on top before serving.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- If the cake develops slight cracks while rolling, don’t worry—the filling will help conceal any imperfections.
- Extra caramel sauce can be warmed and drizzled over individual slices to enhance indulgence.
- Ensure the cake is rolled while still warm to prevent cracking and to help it hold the rolled shape.
- For an even softer texture, you can sift the dry ingredients before mixing.
