If you have a soft spot for desserts that bring together warm, comforting flavors with a touch of elegance, this Caramel Banana Cake Roll Recipe is sure to become your new favorite. Imagine a light, fluffy banana cake rolled up with creamy, sweet cream cheese filling, all drizzled with luscious caramel sauce—the perfect harmony of textures and tastes. Whether you’re treating yourself on a quiet evening or impressing guests at a gathering, this dessert strikes the ideal balance between being delightfully indulgent and surprisingly easy to make.
Ingredients You’ll Need
The magic of this Caramel Banana Cake Roll Recipe comes together with a handful of simple, pantry-friendly ingredients. Each one plays its part, from giving the cake its tender crumb to adding those rich, gooey notes that will have everyone asking for seconds.
- All-purpose flour (¾ cup): The backbone of the cake, providing structure while keeping it soft.
- Baking powder (½ tsp): Helps the cake rise just enough for that perfect springy texture.
- Ground cinnamon (½ tsp): Adds a warm, subtle spice that complements the bananas beautifully.
- Salt (¼ tsp): Enhances all the flavors and balances the sweetness.
- Baking soda (¼ tsp): Works alongside baking powder for a light texture.
- Large eggs (3): Key for the cake’s structure and richness, also helping to create a tender crumb.
- Granulated sugar (½ cup): Sweetens the cake while encouraging browning.
- Vanilla extract (1½ tsp, divided): Brings depth and aromatic sweetness to both the cake and the filling.
- Mashed bananas (½ cup): Adds moisture, natural sweetness, and that unmistakable banana flavor that shines through.
- Powdered sugar (½ cup, divided): Used for dusting and sweetening the whipped topping in the filling.
- Cream cheese (4 oz, softened): The creamy heart of the filling adding tang and richness.
- Light brown sugar (â…“ cup, packed): Brings a deep molasses sweetness and soft texture to the filling.
- Whipped topping (¾ cup): Makes the filling light and fluffy, perfect for rolling.
- Caramel sundae topping (3 tbsp): The crowning glory, adding sticky, buttery caramel flavor that ties everything together.
How to Make Caramel Banana Cake Roll Recipe
Step 1: Prepare your pan and oven
Start by warming up your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and give it a light spray of nonstick spray. This setup ensures your cake doesn’t stick and rolls up perfectly later on.
Step 2: Mix the dry ingredients
Grab a medium bowl and whisk together the flour, baking powder, cinnamon, salt, and baking soda. Taking this step separately ensures that the leavening agents and spices distribute evenly throughout your batter for consistent flavor and rise.
Step 3: Beat the eggs and sugar
In a large bowl, beat your eggs, granulated sugar, and 1 teaspoon of vanilla extract on high speed until the mixture becomes frothy and pale yellow (about 4–5 minutes). This airiness is key for a light cake texture.
Step 4: Add the bananas and dry ingredients
Fold the mashed bananas into your frothy egg mixture. Then, gently fold in the dry ingredients until just combined. Be careful not to overmix here; you want to keep the batter airy for a soft sponge.
Step 5: Bake and roll the cake
Spread your batter evenly in the prepared pan and bake for 12–13 minutes until the cake springs back when lightly touched. As soon as it comes out of the oven, flip it onto a powdered-sugar-dusted tea towel and roll it up while warm. This rolling step sets the shape so your cake won’t crack when filled.
Step 6: Prepare the filling
Beat the softened cream cheese with light brown sugar and the remaining ½ teaspoon vanilla until smooth and creamy. Gently fold in the whipped topping and 1 tablespoon powdered sugar for a perfectly sweet and fluffy filling.
Step 7: Assemble and chill
Carefully unroll your cooled cake and spread the cream cheese filling evenly over the surface. Reroll the cake tightly and wrap it up for chilling in the fridge for at least 1 hour. This rest time lets the flavors meld and makes slices cleaner and creamier.
Step 8: Finish with caramel drizzle
Just before serving, dust the roll lightly with powdered sugar and generously drizzle with that glossy caramel sundae topping. This finishing touch adds that irresistible sticky-sweet appeal that completes the Caramel Banana Cake Roll Recipe experience.
How to Serve Caramel Banana Cake Roll Recipe
Garnishes
A sprinkle of chopped toasted pecans or walnuts on top adds a lovely crunch and nutty flavor that pairs wonderfully with the soft cake and creamy filling. A few fresh banana slices alongside the caramel drizzle also brighten the presentation and reinforce the star flavor.
Side Dishes
This cake roll is a stand-alone delight, but it can be matched with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a refreshing contrast, a small bowl of fresh berries also cuts through the richness beautifully.
Creative Ways to Present
Try slicing the roll into generous spiral rounds and serving them on individual dessert plates with artistic caramel swirls. Or place the whole roll on a wooden board for a rustic, shareable centerpiece at your next dinner party. For added flair, warm the caramel topping slightly to drizzle warm sauce over each slice just before serving.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store the whole roll in an airtight container in the refrigerator. Properly stored, the cake stays moist and fresh for up to 3 days, perfect if you want to enjoy it over a few treats.
Freezing
This cake roll freezes beautifully! Wrap it well in plastic wrap and then in foil or place it in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge for the best texture and flavor.
Reheating
For a just-baked feel, let slices come to room temperature or gently warm them in a microwave for about 10–15 seconds. Avoid overheating to keep the cream cheese filling from melting too much. A slightly warm slice with a drizzle of caramel is simply heavenly.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are actually perfect for this Caramel Banana Cake Roll Recipe because they are sweeter and softer, which enhances the natural banana flavor and makes the cake moist.
What if I don’t have whipped topping like Cool Whip?
You can substitute with homemade whipped cream or store-bought whipped cream. Just make sure it’s lightly sweetened and fluffy to keep the filling light and creamy.
Can I make this recipe gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Be sure it contains xanthan gum or another binding agent to keep the cake’s structure intact.
How long should I chill the cake roll before serving?
It’s best to chill the cake for at least 1 hour. This resting time allows the filling to set and the flavors to meld together, making every slice easier to cut and more flavorful.
Can I double the recipe to make a larger roll?
Definitely! Just use a larger jelly roll pan or bake two separate batches. If you double, keep an eye on the baking time, as it might need an extra minute or two depending on the pan size.
Final Thoughts
There’s something truly special about this Caramel Banana Cake Roll Recipe—it’s the kind of dessert that feels like a warm hug after a long day. With its tender banana sponge, luscious cream cheese filling, and that irresistible caramel drizzle, it’s bound to become a cherished classic in your recipe collection. So go ahead and give it a try; your taste buds and loved ones will thank you!
Print
Caramel Banana Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes plus 1 hour chilling
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Banana Cake Roll is a delightful dessert combining a light, spiced banana cake rolled with a creamy cream cheese and whipped topping filling, finished with a drizzle of rich caramel sauce. Perfect for satisfying your sweet tooth with a touch of fruitiness and indulgence in every slice.
Ingredients
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 the 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 prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, ground cinnamon, salt, and baking soda. Set this dry mixture aside for later.
- Beat wet ingredients: In a large bowl, beat the eggs, granulated sugar, and 1½ tsp vanilla extract on high speed for 4-5 minutes until the mixture becomes frothy and pale yellow. Stir in the mashed bananas until evenly combined.
- Combine wet and dry: Gently fold the dry ingredients into the banana-egg mixture just until combined, taking care not to overmix. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Place the pan in the oven and bake for 12-13 minutes until the cake springs back lightly when touched. Once baked, immediately transfer the cake to a clean tea towel dusted with powdered sugar. Roll the cake up in the towel carefully and allow it to cool completely in this rolled shape.
- Prepare the filling: In a medium bowl, beat the softened cream cheese, brown sugar, and 1 tsp vanilla extract until smooth and creamy. Fold in the whipped topping until blended well.
- Fill and chill the cake: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, and then re-roll the cake. Wrap tightly and chill in the refrigerator for at least 1 hour to set.
- Serve with topping: Before serving, unwrap the cake roll, dust it with the remaining powdered sugar, and drizzle the caramel sundae topping over the top. Slice and enjoy your moist and flavorful caramel banana cake roll.
Notes
- Rolling the cake immediately after baking while it is still warm helps prevent cracking.
- Chilling the cake after filling allows the roll to hold its shape and makes slicing easier.
- You can substitute whipped topping with freshly whipped heavy cream for a lighter texture.
- Use ripe bananas for best banana flavor and natural sweetness.
- Store the cake covered in the refrigerator for up to 3 days.
