Description
This Caramel Banana Cake Roll is a delightful dessert featuring a light and fluffy banana-flavored sponge cake rolled with luscious caramel sauce and whipped cream. Perfectly spiced with cinnamon and nutmeg, and drizzled with extra caramel for an indulgent finish, this cake roll is an impressive yet easy-to-make treat that serves 10.
Ingredients
Scale
Cake:
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 ripe banana, mashed (about 1/2 cup)
- Powdered sugar for dusting
Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (plus extra for drizzling)
Instructions
- Prepare the pan and preheat oven: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs on high speed for 3 to 5 minutes until thick and pale, then gradually add granulated sugar and vanilla extract, continuing to beat until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg to ensure even distribution of the spices and leavening.
- Fold dry ingredients into egg mixture: Gently fold the dry ingredients into the egg mixture without deflating the batter, then stir in the mashed banana just until incorporated for even banana flavor.
- Bake the cake: Pour the batter into the prepared pan, spreading evenly, and bake for 13 to 15 minutes until the top springs back when lightly touched, indicating it’s done.
- Roll the cake: Immediately loosen the cake edges and invert the cake onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper, then roll the cake up in the towel starting from the short end. Allow to cool completely rolled to set the shape.
- Prepare the filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and airy filling.
- Assemble the cake roll: Carefully unroll the cooled cake, spread evenly with caramel sauce, then spread the whipped cream over the caramel layer for a rich, creamy filling.
- Re-roll and chill: Reroll the cake gently without the towel, place seam-side down on a serving platter, and chill for at least 1 hour to allow flavors to meld and the filling to set.
- Serve: Before slicing, drizzle the top with additional caramel sauce for an extra touch of sweetness and an attractive finish.
Notes
- For a richer caramel flavor, substitute dulce de leche in place of regular caramel sauce.
- Add chopped toasted pecans or walnuts to the filling for added texture and crunch.
- Ensure the cake is rolled while warm to avoid cracking during shaping.
- Use room temperature eggs for better volume when beating.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 21g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
