Banana Caramel Roll Cake

This banana caramel roll cake is one of those showstopper desserts that always draws a crowd. With a light sponge wrapped around a rich banana cream filling and finished with a buttery caramel drizzle it is the kind of treat you make when you want to impress and indulge at the same time

I made this for my sister’s birthday one year and everyone thought it was from a bakery. The banana caramel combo has been a family favorite since

Ingredients

• All purpose flour: gives structure without heaviness
• Baking powder and baking soda: ensure rise and tenderness
• Eggs: help bind and create that flexible sponge texture
• Granulated sugar: sweetens and stabilizes the batter
• Vanilla extract: enhances both banana and caramel flavor
• Melted butter: adds moisture and richness
• Ripe bananas: infuse natural sweetness and soft texture
• Heavy cream: whips into a stable airy filling
• Powdered sugar: sweetens the cream without graininess
• Unsalted butter: in the caramel helps create that silky finish
• Water: controls the caramel texture and consistency
• Salt: balances the sweetness and deepens flavor
• Sliced bananas and walnuts: give texture and contrast

Step-by-Step Instructions

Prepare the Baking Sheet:

Grease a jelly roll pan and line it with parchment paper to ensure the cake releases easily later

Mix Dry Ingredients:

Combine flour baking powder baking soda and salt in a medium bowl so they incorporate evenly in the batter

Beat Eggs and Sugar:

Whip the eggs and granulated sugar in a large bowl for five minutes until pale and thick to create volume and a light texture

Add Vanilla and Butter:

Mix in vanilla extract and melted butter for flavor and richness while keeping the batter airy

Incorporate Mashed Banana and Dry Mix:

Fold in mashed banana then gently stir in the flour mixture just until combined to keep the batter light

Bake the Sponge:

Spread batter evenly in the pan and bake for twelve to fifteen minutes until golden and springy to the touch

Roll While Warm:

Roll the cake up in the parchment from the short end to shape it and allow cooling without cracks

Make the Filling:

Whip heavy cream and powdered sugar to soft peaks then fold in mashed banana and vanilla for a creamy banana infused filling

Cook the Caramel:

Combine sugar and water over heat stir until dissolved then let it darken to amber before whisking in warm cream butter salt and vanilla for a smooth sauce

Assemble the Roll:

Unroll the cooled cake spread the banana filling evenly and gently roll it back up using the parchment as a guide

Decorate and Serve:

Drizzle caramel over the top and garnish with sliced bananas and optional chopped walnuts then slice and enjoy

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I love the way the caramel pools around the rolled slices and my kids always sneak the extra drizzle from the plate. My favorite part is how the banana flavor comes through in both the filling and the sponge

Storage Tips

Wrap the cake tightly and store in the refrigerator for up to three days. Bring it to room temperature before serving for the softest texture

Ingredient Substitutions

Use whipped coconut cream in place of dairy for a lighter dairy free version. Maple syrup can replace caramel for a different kind of sweetness

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Serving Suggestions

Pair slices with a dollop of whipped cream or vanilla ice cream. It also makes a beautiful centerpiece for brunch dessert tables

Cultural Context

This roll cake combines classic Swiss roll technique with nostalgic banana pudding flavor and Southern style caramel. It bridges tradition and comfort in every slice

Frequently Asked Questions About Recipes

→ Can I use store-bought caramel sauce?

Yes, a high-quality store-bought caramel sauce works well if you're short on time or prefer convenience.

→ Can this cake be made ahead of time?

Absolutely. You can prepare it a day in advance and store it in the refrigerator. Bring to room temperature before serving.

→ What can I use instead of walnuts for garnish?

You can use granola, toasted coconut flakes, or simply skip the garnish for a cleaner look.

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm using parchment paper to shape it gently without cracking.

→ Can I freeze this roll cake?

It’s best enjoyed fresh, but you can freeze it without the garnish. Wrap tightly in plastic and foil before freezing.

→ Is there a substitute for heavy cream in the filling?

You can use whipped coconut cream as a dairy-free alternative, though it may alter the texture slightly.