Description
This Caramel Banana Cake Roll is a delightful dessert combining a light, fluffy banana-flavored sponge cake rolled with a creamy, sweetened cream cheese filling. Finished with a dusting of powdered sugar and a luscious caramel drizzle, it’s a perfect treat for special occasions or a sweet indulgence any day.
Ingredients
Scale
Dry Ingredients
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp baking soda
Wet Ingredients
- 3 large eggs
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- ½ cup mashed bananas (about 1 medium-sized banana)
Filling and Topping
- ½ cup powdered sugar, divided (for dusting)
- 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
- 3 tbsp caramel sundae topping
Instructions
- Preheat and prepare pan: Preheat the 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 does not stick.
- Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, salt, and baking soda until well mixed. Set this mixture aside for later use.
- Mix wet ingredients and bananas: In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4 to 5 minutes until the mixture is frothy and pale yellow. Then, gently mix in the mashed bananas to incorporate them evenly.
- Combine wet and dry ingredients: Gently fold the dry ingredient mixture into the wet banana mixture just until combined to keep the batter light and airy. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Bake for 12 to 13 minutes until the cake is springy to the touch and toothpick inserted in the center comes out clean. Remove the cake from the oven immediately.
- Roll the cake: Transfer the hot cake to a clean tea towel that has been dusted liberally with powdered sugar. Carefully roll the cake up in the towel from the short side and let it cool completely in this rolled shape to prevent cracks.
- Prepare the 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 powdered sugar to lighten the filling.
- Unroll and fill the cake: Unroll the cooled cake carefully, spread the cream cheese filling evenly over the cake surface, and then re-roll the cake tightly without the towel. Chill the assembled cake roll in the refrigerator for at least 1 hour to set.
- Finish and serve: Before serving, dust the top of the cake roll with remaining powdered sugar and drizzle with caramel sundae topping for a beautiful presentation and extra sweetness.
Notes
- Use a clean kitchen towel and dust generously with powdered sugar to prevent the cake from sticking while rolling.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Chilling the cake helps the roll hold its shape and makes slicing easier.
- If desired, substitute whipped cream for the whipped topping for a fresher taste.
- Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
