Description
This Caramel Banana Cake Roll is a delightful dessert featuring a light, fluffy banana-flavored cake rolled with a creamy brown sugar-vanilla cream cheese filling. Finished with a dusting of powdered sugar and a drizzle of caramel sauce, it’s perfect for a sweet treat that serves 10 to 12 people.
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 (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
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 15x10x1-inch jelly roll pan with parchment paper and spray it with nonstick spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda until evenly combined. Set this mixture aside.
- Whip Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4 to 5 minutes until the mixture turns frothy and pale yellow. Then gently mix in the mashed bananas until incorporated.
- Combine Mixtures: Carefully fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Spread the batter evenly into the prepared jelly roll pan.
- Bake and Roll Cake: Bake the cake for 12 to 13 minutes until set and springy. Remove from the oven immediately and carefully invert the cake onto a clean tea towel dusted generously with powdered sugar. Roll the cake up in the towel while still warm and let it cool completely to create the roll shape.
- Prepare Filling: In a bowl, beat the softened cream cheese, light brown sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping and 1 tablespoon of powdered sugar until well combined.
- Assemble Cake Roll: Unroll the completely cooled cake carefully and spread the cream cheese filling evenly over the surface. Re-roll the cake tightly without the towel and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour to set.
- Finish and Serve: Before serving, dust the top of the cake roll with powdered sugar and drizzle caramel sundae topping over it for a sweet finishing touch.
Notes
- Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Chilling the cake roll before slicing helps maintain its shape.
- This cake is best served within 1-2 days for maximum freshness.
- For a stronger banana flavor, use very ripe bananas.
