Heavenly Caramel Banana Roll Cake

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Heavenly Caramel Banana Roll Cake

Delight your taste buds with this easy-to-make Heavenly Caramel Banana Roll Cake, featuring a rich caramel filling and a soft, moist banana cake rolled to perfection.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cake

• 3 large large ripe bananas, mashed
• 1 cup granulated sugar For sweetness
• 1/3 cup unsalted butter, melted
• 3 large large eggs Room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour Sifted for fluffiness
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Caramel Filling

• 1 cup granulated sugar For caramelizing
• 1/2 cup heavy cream Warm
• 4 tablespoons unsalted butter Room temperature
• 1/2 teaspoon vanilla extract

For the Topping

• 1/2 cup whipped cream For serving
• 1 banana sliced For garnish
• 2 tablespoons caramel sauce For drizzling

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and grease a 15x10 inch baking pan.
2. In a mixing bowl, mash the ripe bananas and set aside.
3. In another bowl, cream together the sugar and melted butter until well combined.
4. Add the eggs and vanilla extract to the sugar mixture and beat until smooth.
5. Mix in the mashed bananas.
6. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the banana mixture, mixing gently until just combined.

Baking

1. Pour the batter into the prepared baking pan and spread evenly.
2. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
3. Once baked, remove from the oven and let it cool in the pan for about 5 minutes.
4. Invert the cake onto a clean kitchen towel dusted with powdered sugar and roll it up with the towel inside, then allow it to cool completely.

Caramel Filling

1. In a saucepan over medium heat, melt the granulated sugar until it starts to turn golden brown, stirring constantly.
2. Once the sugar has melted and reached a caramel color, carefully add the warm heavy cream and stir until smooth.
3. Remove from heat and stir in the butter and vanilla extract until fully incorporated.

Assembly

1. Unroll the cooled cake gently, spread the caramel filling evenly over the surface.
2. Roll the cake back up without the towel, and place it seam-side down.
3. Chill in the refrigerator for about 1 hour.

Serving

1. Slice the cake into pieces and serve each slice topped with whipped cream, sliced bananas, and drizzled caramel sauce.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. For a more indulgent flavor, serve with chocolate sauce as an optional topping.