Banana Cake Roll with Caramel

A soft, tender banana-flavored sponge rolled around a sweet caramel-cream filling — light, fruity, and indulgent all at once. This Banana Cake Roll with Caramel makes a lovely dessert for brunch, parties, or anytime you want something special without too much fuss.

Why You’ll Love This Recipe

• Soft banana-infused sponge cake — moist, airy, and slightly sweet
• Creamy caramel filling that balances the banana flavor beautifully
• Eye-catching rolled presentation — elegant yet homey
• Great for sharing — easy to slice and serve
• Works for birthdays, teatime, brunches, or cozy dessert nights

Ingredients

For the Banana Sponge Cake

• 4 large eggs, room temperature
• ⅔ cup (≈ 130 g) granulated sugar
• ½ cup (≈ 65 g) all-purpose flour
• ¼ cup (≈ 25 g) cornstarch (optional — helps keep cake light)
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• 2 ripe bananas, mashed (about 1 cup mashed)
• Pinch of salt

For the Caramel Filling

• ½ cup (≈ 120 g) heavy cream (or equivalent)
• ½ cup (≈ 100 g) brown sugar (or use a caramel sauce of your choice)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Optional: pinch of salt for salted-caramel flavor

For Finishing

• Powdered sugar (for dusting)
• Whipped cream or extra caramel drizzle (optional)
• Sliced bananas for garnish (optional)

Instructions

1. Bake the Banana Sponge

1. Preheat oven to 350 °F (175 °C).
2. Line a rectangular baking sheet (about 9×13 inches) with parchment paper; grease lightly.
3. In a large bowl, beat eggs and sugar together until light, fluffy, and pale (about 3–5 min).
4. Gently fold in mashed bananas and vanilla.
5. In a separate bowl, whisk together flour, cornstarch (if using), baking powder, and salt.
6. Gradually fold the dry mixture into the banana-egg batter until just combined — avoid overmixing.
7. Pour batter evenly into the prepared pan, smoothing the top.
8. Bake for 12–15 minutes, until the cake springs back lightly when touched and looks set but not browned heavily.

2. Roll the Cake (while warm)

1. Once out of the oven, immediately loosen cake edges with a knife.
2. Place a clean kitchen towel on a work surface and dust lightly with powdered sugar.
3. Carefully flip the cake onto the towel (peeling off the parchment).
4. Starting at a short edge, roll the cake together with the towel inside — like a swiss roll.
5. Let it cool completely (rolled) to “set” the shape.

3. Prepare the Caramel Filling

1. In a small saucepan, combine heavy cream, brown sugar, and butter over medium heat.
2. Stir until butter melts and sugar dissolves; bring to a gentle simmer.
3. Let simmer 2–3 minutes until slightly thickened.
4. Remove from heat and stir in vanilla (and salt if using).
5. Let caramel cool to lukewarm (not hot).

4. Assemble the Cake Roll

1. Carefully unroll the cooled sponge.
2. Spread the caramel filling evenly over the surface (leave a small margin around edges).
3. Gently re-roll the cake (without towel), making sure filling stays inside.
4. Place seam-side-down on a serving platter.

5. Finish & Serve

1. Dust the top with powdered sugar.
2. Optionally drizzle extra caramel sauce or top with whipped cream and banana slices.
3. Chill 30 minutes if you like firmer slices.
4. Slice with a sharp knife and serve.

You Must Know

• Rolling the cake while it’s still warm — and with a towel — helps prevent cracking and gives a smooth roll.
• Let the caramel cool before spreading or it may soak into the cake and make it soggy.
• Handle gently when unrolling and re-rolling to maintain shape.
• Use ripe bananas for maximum flavor and moisture.

Pro Tips & Variations

• For a richer filling: swirl in a bit of mascarpone or cream cheese with the caramel.
• Add chopped nuts (walnuts or pecans) to the caramel for crunch.
• Use a dusting of cinnamon-sugar instead of powdered sugar for warm spice notes.
• For extra decadence — drizzle melted chocolate over the top along with caramel.
• Replace the caramel with chocolate ganache for a “banana-chocolate roll” variation.

Serving Ideas & Storage

• Serve slices slightly chilled or at room temperature — both are delicious.
• Store covered in the fridge — best within 2–3 days.
• For longer storage: wrap securely and freeze; thaw before serving.
• Great with a cup of coffee, tea, or cold milk.

Frequently Asked Questions

→ My cake cracked when I rolled it — what happened?
It likely cooled too much before rolling. Try rolling while warm (with towel) and don’t force it.

→ Filling seeped out — how to avoid that?
Let caramel cool before spreading, and leave a small margin around edges to avoid overflow.

→ Can I make this ahead?
Yes — make the roll, wrap, and refrigerate overnight; flavors meld nicely.

→ Can I skip bananas and make a plain sponge roll?
Absolutely — omit banana and reduce sugar slightly, but keep structure the same.

Enjoy making and eating this cozy, sweet Banana Cake Roll with Caramel — warm aromas, soft texture, and a delicious swirl that delights every time! 🍌🍰

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