Caramel Banana Cake Roll Recipe
If you’re ready to wow everyone at your table, the Caramel Banana Cake Roll is your secret weapon. Imagine layers of pillowy-soft banana cake spiraled with luscious caramel whipped cream, all finished with a glossy drizzle of caramel—honestly, who could resist? This dessert is part celebration, part comfort food, managing to be both stunning on a plate and joyfully simple to make. Whether you’re planning a gathering or just looking to treat yourself, the Caramel Banana Cake Roll makes any occasion feel delightfully special.
Ingredients You’ll Need
Every ingredient in this recipe shines, from the sun-ripened bananas that bring natural sweetness and moisture, to the creamy caramel and airy whipped filling. Each element plays an essential role in giving this Caramel Banana Cake Roll its signature flavor, irresistible texture, and beautiful presentation.
- All-purpose flour: Provides the cake’s structure while keeping it tender and light—don’t substitute with heavier flours for the best rollable crumb.
- Baking powder & baking soda: These two leaveners work together so the cake rises evenly and remains delightfully fluffy.
- Salt: Just a touch, but it elevates all the sweet flavors and enhances depth.
- Large eggs: The secret to a bouncy, flexible cake—room temperature eggs make it even easier to whip to the pale, thick stage you want.
- Granulated sugar & brown sugar: The perfect duo for sweetness and a hint of caramel undertone that ties the cake and filling together.
- Vanilla extract: Adds warm aroma and brings out the best in both the cake and the creamy filling.
- Ripe bananas: Mashed bananas guarantee both sweetness and moisture—make sure those spots are nice and brown!
- Heavy whipping cream: Whips up into a dreamy, cloud-like filling that softens every bite.
- Powdered sugar: Dissolves effortlessly into the whipped cream for a silky-smooth texture and just the right touch of sweetness.
- Caramel sauce: Essential for that deep, rich caramel flavor—use your favorite store-bought or make your own for extra depth.
- Powdered sugar and extra caramel (for topping): A pretty dusting and glossy drizzle make this dessert as inviting as it tastes.
How to Make Caramel Banana Cake Roll
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. Give it a light greasing so your cake releases effortlessly—cake rolls are all about easy handling and clean layers, so a well-prepped pan is step one to success!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick whisk ensures your leaveners are perfectly distributed. A uniform dry mix guarantees an even rise and avoids those pesky little pockets of unmixed baking powder.
Step 3: Create the Egg and Sugar Mixture
In a larger bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract. This should take about two or three minutes, and you’ll see the mixture turn pale, thick, and almost double in volume. This is what gives the Caramel Banana Cake Roll its signature soft, airy texture.
Step 4: Add Bananas and Combine
Mix in your mashed bananas thoroughly, making sure they’re well integrated. The ripe bananas not only bring sweetness but also keep the cake incredibly moist. Then, gently fold in your dry ingredients just until combined—overmixing can make the cake tough, so a gentle hand here is key.
Step 5: Bake the Cake
Pour the batter into your prepared pan and use a spatula to smooth it into an even layer. Bake for 12 to 14 minutes, or until the cake springs back lightly when touched. Be sure not to overbake; a soft, supple cake rolls best!
Step 6: Roll the Cake While Warm
While the cake bakes, dust a clean kitchen towel with powdered sugar—this will keep the cake from sticking. As soon as it’s out of the oven, invert it onto the sugared towel and carefully peel away the parchment. Gently, starting from the short end, roll the cake up with the towel inside. This sets the roll shape while the cake cools, preventing cracks later on.
Step 7: Make the Caramel Whipped Cream
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The whipped cream should hold its shape firmly. Now, delicately fold in caramel sauce—this step infuses the filling with ribbons of rich caramel flavor without deflating the cream.
Step 8: Fill and Roll
Once your cake is completely cool, carefully unroll it. Spread the caramel whipped cream evenly over the entire surface, then gently roll the cake back up (this time without the towel, of course!). This step unveils the beautiful swirl that makes every Caramel Banana Cake Roll slice so irresistible.
Step 9: Chill and Finish
Transfer your rolled cake to a serving plate, cover lightly, and refrigerate for at least an hour. Chilling helps the flavors meld and the filling set, resulting in picture-perfect slices. When it’s time to serve, dust with powdered sugar and drizzle extra caramel on top for an utterly luscious finish.
How to Serve Caramel Banana Cake Roll
Garnishes
Dusting the roll with powdered sugar and a generous caramel drizzle makes the presentation absolutely dreamy. For a pop of color, try sprinkling with a handful of chopped, toasted pecans or adding a few fresh banana slices right before serving. A sprig of mint turns this dessert into something you might see in a fancy bakery window.
Side Dishes
The richness of the Caramel Banana Cake Roll pairs beautifully with simple accompaniments. A scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or even a strong cup of espresso brings balance to the plate. For a fresh note, serve with fresh berries on the side—raspberries or sliced strawberries are perfect.
Creative Ways to Present
Slices of Caramel Banana Cake Roll are delightful all on their own, but you can up the wow-factor with individual plating: arrange slices artistically, add a caramel swirl on the plate, or layer the slices with extra whipped cream and sliced bananas in parfait glasses for a deconstructed twist. Serving at a gathering? Individual squares or mini roll “pinwheels” make perfect hand-held treats.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover your Caramel Banana Cake Roll tightly with plastic wrap or store in an airtight container in the fridge. It will stay wonderfully moist for up to three days—just make sure the filling is kept cold to maintain its delicate texture.
Freezing
Need to prep ahead for a special occasion? The whole cake can be wrapped securely in plastic wrap and a layer of foil, then frozen for up to two months. Thaw overnight in the refrigerator before serving for best results. Hold off on final powdered sugar and caramel garnishes until after thawing for a fresh finish.
Reheating
The Caramel Banana Cake Roll is best enjoyed chilled or at room temperature—no need to reheat! If you prefer a softer texture, simply let your refrigerated slice sit out for about 10–15 minutes before serving to take the chill off and let those caramel and banana flavors shine.
FAQs
Can I use store-bought caramel sauce?
Absolutely! A good-quality store-bought caramel sauce works perfectly and saves so much time. If you enjoy making your own from scratch, go for it, but even a jarred sauce will bring incredible flavor to your Caramel Banana Cake Roll.
What if my cake cracks while rolling?
Don’t worry! Sometimes minor cracks happen, especially if the cake cools too long before rolling. Rest assured—the whipped cream filling and caramel drizzle will cover most imperfections, and the cake’s taste is never compromised. Next time, try rolling the cake up a bit sooner after baking.
Can I add nuts or other mix-ins to the filling?
Certainly! Chopped toasted pecans, walnuts, or even mini chocolate chips make delicious additions to the filling or sprinkled on top. Just keep extra fillings to about 1/3 cup to ensure your Caramel Banana Cake Roll rolls up neatly.
Is it possible to make this recipe gluten-free?
You can swap in a cup-for-cup gluten-free flour blend in place of the all-purpose flour. The cake will still be soft and rollable—just make sure your blend contains xanthan gum or a similar binding agent for best structure.
Can I make the Caramel Banana Cake Roll the night before?
Yes, this dessert is a dream for advance prep! Simply roll, fill, and refrigerate your cake overnight. Hold off on the final powdered sugar and caramel drizzle until right before you serve for that bakery-fresh look and taste.
Final Thoughts
You genuinely can’t go wrong with the Caramel Banana Cake Roll—it’s a treat that looks every bit as magical as it tastes! Whether you’re surprising guests or simply making your own week a little sweeter, give this roll a spot in your kitchen line-up soon. Each spiral slice feels like a celebration, and I just know you’ll fall in love with it, bite after caramel-drizzled bite.
Print
Caramel Banana Cake Roll Recipe
- Total Time: 1 hour 15 minutes (including cooling and chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of caramel and banana with this delightful Caramel Banana Cake Roll. A light and fluffy banana cake rolled with a luscious caramel whipped cream filling, topped with powdered sugar and extra caramel drizzle.
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
For the filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup caramel sauce (plus more for drizzling)
For the topping:
- Powdered sugar and caramel drizzle (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until thick and pale, about 2–3 minutes. Mix in the mashed bananas.
- Gently fold in the dry ingredients until just combined. Pour the batter into the prepared pan and spread evenly.
- Bake for 12–14 minutes, or until the cake springs back when touched.
- While the cake bakes, lay out a clean kitchen towel and dust it with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and gently roll the cake up in the towel from the short end. Let cool completely.
- To make the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the caramel sauce.
- Once the cake is cool, carefully unroll it, spread the caramel whipped cream evenly over the surface, and re-roll the cake (without the towel).
- Transfer to a serving plate and refrigerate for at least 1 hour. Before serving, dust with powdered sugar and drizzle with caramel sauce if desired.
Notes
- Make sure to roll the cake while it’s still warm to avoid cracking.
- You can prepare the roll a day ahead and store in the fridge until ready to serve.
- For extra indulgence, add sliced bananas inside the filling.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
