Description
This Caramel Banana Cake Roll is a moist, fragrant cake infused with ripe bananas and warm cinnamon, rolled with a creamy, sweetened cream cheese filling, and topped with luscious caramel sauce. Perfect for dessert or a special occasion, it offers a delightful balance of fluffy cake, smooth filling, and sticky caramel finish.
Ingredients
Scale
Cake
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp baking soda
- 3 large eggs
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- ½ cup mashed bananas (about 1 medium-sized banana)
- ½ cup powdered sugar, divided (for dusting)
Filling
- 4 oz cream cheese, softened
- â…“ cup light brown sugar, packed
- 1 tsp vanilla extract
- ¾ cup whipped topping (like Cool Whip)
- 1 tbsp powdered sugar
Topping
- 3 tbsp caramel sundae topping
Instructions
- Prepare oven and pan: Preheat the oven to 375°F (190°C). Line a 15x10x1 jelly roll pan with parchment paper and lightly spray it with nonstick spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda. Set this mixture aside for later incorporation.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs, granulated sugar, and vanilla extract on high speed for 4-5 minutes until the mixture is frothy and pale yellow. This step aerates the batter to yield a light texture.
- Add bananas and combine: Gently fold the mashed bananas into the beaten egg mixture until blended evenly.
- Incorporate dry ingredients: Carefully fold the dry flour mixture into the wet banana-egg mixture until just combined, taking care not to deflate the batter.
- Bake the cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 12-13 minutes or until the cake springs back when lightly touched.
- Roll cake in towel: Immediately upon removing from the oven, invert the cake onto a clean tea towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up tightly in the towel to shape and cool completely without cracking.
- Prepare filling: In a mixing bowl, beat the softened cream cheese with light brown sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping and powdered sugar until well incorporated.
- Assemble the roll: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the cake surface, then re-roll the cake without the towel.
- Chill and finish: Chill the assembled cake roll in the refrigerator for at least 1 hour to set. Before serving, dust the roll with powdered sugar and drizzle evenly with caramel sundae topping for a decadent finish.
Notes
- Use ripe bananas for maximum flavor and natural sweetness.
- Be gentle when folding ingredients to maintain the airiness of the batter.
- Rolling the cake immediately after baking while warm prevents cracking.
- Chilling the cake roll helps the filling to firm up and makes slicing easier.
- This cake roll can be stored covered in the refrigerator for up to 3 days.
