Description
This Caramel Banana Cake Roll is a delightful and moist dessert featuring a light banana-infused sponge cake rolled with a creamy, sweetened cream cheese filling. Finished with a dusting of powdered sugar and a drizzle of luscious caramel sundae topping, it’s perfect for a festive occasion or a special treat to share with family and friends.
Ingredients
Scale
Cake Batter
- 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)
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
Finishing
- ½ cup powdered sugar, divided (for dusting)
- 3 tbsp caramel sundae topping
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 15x10x1 inch jelly roll pan with parchment paper and spray 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 dry mixture aside for later.
- Beat eggs and sugar: In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4-5 minutes until the mixture becomes frothy and pale yellow. This step incorporates air to create a light texture.
- Add mashed bananas: Gently mix the mashed bananas into the egg mixture until thoroughly combined.
- Combine dry and wet ingredients: Carefully fold the dry flour mixture into the wet banana-egg mixture just until combined, ensuring not to deflate the batter.
- Spread and bake batter: Spread the batter evenly into the prepared jelly roll pan and bake for 12-13 minutes until the cake is set and springs back slightly when touched.
- Roll cake while warm: Immediately upon removing the cake from the oven, transfer it to a clean tea towel that has been generously dusted with powdered sugar. Roll the cake up in the towel to create the roll shape and allow it to cool completely in this rolled form to prevent cracking.
- Prepare filling: While the cake cools, beat the softened cream cheese, light brown sugar, and vanilla extract in a bowl until smooth. Fold in the whipped topping and powdered sugar gently to create a light and creamy filling.
- Unroll and fill cake: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Re-roll and chill: Gently re-roll the cake without the towel, wrap it if desired, and chill in the refrigerator for at least 1 hour to allow the filling to set.
- Finish and serve: Before serving, dust the cake roll with the remaining powdered sugar and drizzle it with caramel sundae topping for added sweetness and decoration.
Notes
- To prevent cracking, make sure to roll the cake while it is still warm and use a powdered sugar-dusted towel.
- Use ripe bananas for the best flavor and natural sweetness.
- If you prefer a less sweet filling, reduce the amount of brown sugar slightly.
- For a dairy-free version, substitute cream cheese and whipped topping with suitable plant-based alternatives.
- This cake roll can be stored in the refrigerator for up to 3 days in an airtight container.
