For another delicious roll cake, try this Pumpkin Roll. Or, for a cake recipe full of banana goodness, check out our Banana Cake.
MORE BANANA RECIPES:
Banana Split Cake | Banana Pudding Cake
ingredients for Caramel Banana Cake Roll
You will need:
FOR THE CAKE
3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup granulated sugar 1 1/2 teaspoon vanilla extract 1/2 cup mashed bananas, 1 medium-sized banana 1/2 cup powdered sugar, divided, for dusting Linen tea towel that is 2 inches longer at the top and bottom than the cake pan Large cutting board for the cake transfer
FOR THE FILLING
4 ounces of cream cheese, softened 1/3 cup light brown sugar, packed 1 teaspoon vanilla extract 3/4 cup whipped topping
FOR THE TOPPING
1 tablespoon of powdered sugar 3 tablespoons of caramel sundae topping Substitutions and Additions
Toppings: Instead of, or in addition to (because you can never have enough sundae sauce), what about adding chocolate or strawberry sundae topping. Both flavors also work very well with bananas. Take the confection to the next level with some whipped cream on top as well.
Cream Cheese: Reduced-fat cream cheese could be used in place of the regular cream cheese for the filling.
How to Make This Caramel Banana Cake Roll Recipe
FOR THE CAKE
STEP ONE: In a medium-sized mixing bowl whisk together the flour, baking soda, salt, and baking powder. Set it aside.
STEP TWO: Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes, until a frothy pale yellow. Add in the mashed bananas and continue to mix on medium until well incorporated.
STEP THREE: Fold the flour mixture into the wet ingredients.
STEP FOUR: Using either a silicone spatula or an offset spatula to spread the cake batter evenly into a 15x10x1 jelly roll pan lined with parchment paper and sprayed with nonstick spray.
PRO TIP: Make sure you are using an actual jelly roll pan. You cannot substitute a cookie sheet for a jelly roll pan as it will not produce the cake you are hoping for.
STEP FIVE: Bake the cake for 12 to 13 minutes in an oven preheated to 375°F.
PRO TIP: Keep a very close eye on the cake. If it overcooks, it will dry out and won’t roll properly.
STEP SIX: Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper.
STEP SEVEN: Heavily dust the tea towel with powdered sugar and immediately place the dusted tea towel, powdered side down, on top of the cake.
PRO TIP: Make sure you do not use any fabric softener when washing the tea towels. It will transfer to the cake and cause the flavor to be off. Do not use a terry cloth towel as the lint will transfer to the cake.
PRO TIP: Make sure to wrap the cake in the towel right out of the oven to prevent a risk of cracking.
STEP EIGHT: Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, so you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel and carefully and slowly peel the parchment paper away from the cake.
STEP NINE: Heavily dust the top of the cake with the remaining powdered sugar.
STEP TEN: Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake onto a cooling rack to cool completely.
PRO TIP: Be very patient and slow when rolling and unrolling the cake. Rushing can cause cracks.
FOR THE FILLING
STEP ONE: Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.
STEP TWO: Fold in the whipped topping. Set this aside.
ASSEMBLING THE CAKE
STEP ONE Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
STEP TWO: Using either a silicone spatula, or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
STEP THREE: Slowly, and with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake in plastic wrap to ensure the cake holds its shape and allow the cake to chill in the refrigerator for 1 hour to overnight.
How To Serve
Just before you are ready to serve this banana caramel roll cake, dust the cake with 1 tablespoon of powdered sugar and then drizzle the caramel sundae topping on top of the powdered sugar.
Slice the cake roll in 1/2 inch servings, making sure to clean off your knife after each slice to keep the beautiful cake layers intact and visible.
This would be lovely served with a cold iced tea on the side. We have several to choose from including our iced tea, raspberry iced tea, sweet peach iced tea, and our southern strawberry sweet tea.
Storage
IN THE FRIDGE: Store any leftovers tightly covered in the refrigerator for up to 1 week.
IN THE FREEZER: This cake can be made ahead of time and you can freeze the cake roll before you add the toppings for up to 3 months. Wrap the cake roll in plastic wrap, then wrap it tightly in aluminum foil. Allow the frozen cake roll to thaw before topping and slicing.
When the cake roll has been in the refrigerator for 2 hours, you can place the cake roll on the counter for 30 minutes before you top the cake roll to serve.
The myriad flavors complement each other so well in this caramel banana cake roll recipe. The moist banana-flavored sponge cake is filled with light, fluffy cream and drips with sinful caramel sweetness. You cannot find a more perfect or tasty cake to add to your special occasion dessert table.
more recipes you’ll love Strawberry Roll Cake Banana Upside Down Cake Chessmen Banana Pudding Pumpkin Banana Bread YES, GIVE ME RECIPES!
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Print Caramel Banana Cake Roll We have adapted this Caramel Banana Cake Roll recipe from Lady Behind the Curtain. This dessert has a moist banana-flavored cake filled with sweet, satiny cream cheese and topped with a luscious caramel topping that will make your tastebuds happy. Course Dessert Cuisine American Keyword Caramel Banana Cake Roll Recipe Prep Time 20 minutes Cook Time 12 minutes 1 hour Total Time 1 hour 32 minutes Servings 10 slices Calories 226kcal Equipment Linen tea towel that is 2 inches longer at the top and bottom than the cake pan Large cutting board for the cake transfer Ingredients Cake 3/4 cup all-purpose flour 1/2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp baking soda 1/4 tsp salt 3 eggs 1/2 cup granulated sugar 1 1/2 tsp vanilla extract 1/2 cup mashed bananas 1 medium-sized banana 1/2 cup powdered sugar divided, for dusting Filling 4 oz cream cheese softened 1/3 cup light brown sugar packed 1 tsp vanilla extract 3/4 cup whipped topping Topping 1 tbsp powdered sugar 3 tbsp caramel sundae topping Instructions Cake Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside. In a medium-sized mixing bowl whisk together the flour, baking soda, salt, and baking powder. Set it aside. Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes until a frothy pale yellow. Add in the mashed bananas and continue to mix on medium until well incorporated. Fold in the flour mixture. Using either a silicone spatula or an offset spatula to spread the cake batter evenly in the jelly roll pan. Bake for 12 to 13 minutes. Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper. Heavily dust the tea towel with powdered sugar. Immediately place the dusted tea towel powdered side down on top of the cake. Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel. Carefully and slowly peel the parchment paper away from the cake. Heavily dust the top of the cake with the remaining powdered sugar. Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake on a cooling rack to cool completely. Filling Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated. Fold in the whipped topping. Set this aside. Cake Assembly Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok. Using either a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges. Slowly, and with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake in plastic wrap to ensure the cake holds its shape. Allow the cake to chill in the refrigerator for 1 hour to overnight. Just before you are ready to serve the cake roll, dust the cake with 1 tablespoon of powdered sugar then drizzle the caramel sundae topping on top of the powdered sugar. Slice the cake roll in 1/2 inch servings. Nutrition Calories: 226kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 169mg | Potassium: 127mg | Fiber: 1g | Sugar: 27g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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