Caramel Banana Roll Cake Recipe
The Caramel Banana Roll Cake is a mouthwatering dessert that combines the sweetness of ripe bananas with a rich, gooey caramel filling, all wrapped in a light, fluffy cake. This easy-to-make treat is perfect for any occasion, offering a soft texture and irresistible flavor. Whether you serve it as a casual family dessert or a showstopper at a party, it's guaranteed to impress. Quick to prepare, it’s the ultimate sweet indulgence!
Equipment
- Mixing Bowl
- Hand or Stand Mixer
- Baking Sheet
- Spatula
- Cooling Rack
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 3 large eggs
- 1 cup sugar
- 2 ripe bananas mashed
- 1 teaspoon vanilla extract optional
For the Caramel Sauce
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
Instructions
- Prepare the Cake Batter: Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. In another bowl, whisk together 3 large eggs and 1 cup of sugar until the mixture is light and fluffy. Mash 2 ripe bananas and gently fold them into the egg mixture. Gradually add the flour mixture, stirring until everything is well combined.
- Bake the Cake: Line a 15x10-inch baking sheet with parchment paper. Pour the batter into the prepared baking sheet, spreading it evenly. Bake the cake for 10-12 minutes or until it springs back when lightly touched. While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
- Cool the Cake: Once the cake is done, remove it from the oven and immediately flip it onto the prepared kitchen towel. Peel off the parchment paper and let the cake cool for about 10 minutes. Once it’s cool enough to handle, carefully roll the cake up with the towel inside. Let it cool completely in this rolled-up shape for another 20 minutes.
- Prepare the Caramel Sauce: While the cake is cooling, you can prepare the caramel sauce. In a saucepan, melt 1/2 cup of butter over medium heat. Stir in 1 cup of brown sugar, and cook for 3-4 minutes until the mixture thickens. Add 1/4 cup of heavy cream and a pinch of salt, then stir until smooth. Let the caramel sauce cool slightly before using.
- Assemble the Cake: Once the cake has fully cooled, unroll it carefully. Spread a generous layer of the caramel sauce over the cake, leaving a small border around the edges. Roll the cake back up, but this time, without the towel inside. Place the rolled cake onto a serving plate.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the caramel to set. Once chilled, slice and serve. You can garnish with extra caramel sauce, whipped cream, or sliced bananas for added flair.
Video
Notes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and foil for up to 2 months. Thaw before serving.