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
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 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.
