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Banana Cake Roll with Caramel

  • Author: Linda

Description

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.

Ingredients

Scale

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.

Notes

  • 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.

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Find it online: https://recipesbylina.com/banana-cake-roll-with-caramel/