Are you ready to impress your family and friends with a dessert that’s both decadent and delightful? This Caramel Banana Cake Roll is a perfect choice! With its soft banana cake filled with a sweet cream cheese filling and drizzled with rich caramel, it’s the ideal treat for any occasion. Whether it’s a birthday celebration, a family gathering, or just a special dessert to enjoy at home, this cake roll is sure to be a hit.
Ingredients:
For the Cake:
¾ cup all-purpose flour
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
¼ tsp baking soda
½ cup granulated sugar
1½ tsp vanilla extract
3 large eggs
½ cup mashed bananas (about 1 medium-sized banana)
½ cup powdered sugar, divided (for dusting)
For the Cream Cheese Filling:
4 oz cream cheese, softened
⅓ cup light brown sugar, packed
1 tsp vanilla extract
¾ cup whipped topping (like Cool Whip)
For the Topping:
1 tbsp powdered sugar
3 tbsp caramel sundae topping
Directions:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a 15x10x1 jelly roll pan with parchment paper and lightly spray it with nonstick spray.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Set this mixture aside.
Mix Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4-5 minutes, until the mixture is frothy and pale yellow. Add in the mashed bananas and mix until combined.
Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Spread the batter evenly into the prepared pan.
Bake the Cake: Bake in the preheated oven for 12-13 minutes. Once done, remove the cake from the oven and immediately transfer it to a tea towel dusted with powdered sugar. Roll the cake up in the towel and allow it to cool completely.
Prepare the Filling: While the cake is cooling, beat together the softened cream cheese, brown sugar, and vanilla extract until smooth. Then, gently fold in the whipped topping.
Assemble the Cake Roll: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, then re-roll the cake tightly. Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour.
Serve: Before serving, dust the cake roll with powdered sugar and drizzle with caramel topping for an extra touch of sweetness.
Serving Tips:
Slice with Care: Use a serrated knife to slice the cake roll for clean, even pieces. This will help maintain its beautiful spiral shape.
Garnish: For an extra touch, consider garnishing each slice with a dollop of whipped topping or a sprinkle of chopped nuts for added texture and flavor.
Plate Presentation: Serve the slices on a decorative plate and drizzle additional caramel sauce on the plate for a visually appealing presentation.
Accompaniments: Pair the cake roll with a scoop of vanilla ice cream or a side of fresh fruit, such as sliced strawberries or a banana for a delightful contrast.
Storage Tips:
Refrigeration: Store any leftover cake roll in an airtight container in the refrigerator. This will keep it fresh and prevent it from absorbing any odors from the fridge.
Chill Before Serving: If you’ve made the cake ahead of time, chilling it for a couple of hours before serving allows the flavors to meld beautifully.
Freezing: If you want to make the cake roll in advance, it can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months.
Thawing: To serve after freezing, transfer the cake roll to the refrigerator and allow it to thaw overnight before slicing and serving.
Avoid Toppings Until Serving: If you plan to store the cake for later, avoid drizzling caramel or dusting with powdered sugar until just before serving to maintain its appearance and texture.
Related Recipes:
FAQs:
Can I use other types of filling in the cake roll?
Absolutely! While the cream cheese filling is delicious, you can customize it with other fillings like chocolate ganache, peanut butter cream, or even a fruit-flavored mousse. Just ensure that the filling complements the banana flavor.
How do I know when the cake is done baking?
The cake is done when it is lightly golden and springs back when gently pressed in the center. A toothpick inserted into the center should come out clean or with a few moist crumbs (not wet batter). Keep an eye on it, as baking times may vary depending on your oven.
Can I make this cake roll gluten-free?
Yes, you can make a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free flour blend. Make sure the other ingredients, particularly the baking powder and whipped topping, are also gluten-free.
How long does the Caramel Banana Cake Roll last in the refrigerator?
When stored in an airtight container in the refrigerator, the cake roll will stay fresh for about 3 to 5 days. If you notice any changes in texture or odor, it’s best to discard it. If you want to enjoy it later, consider freezing it for up to 2 months.
Conclusion:
This Caramel Banana Cake Roll is not only a treat for the taste buds but also a feast for the eyes. With its luscious filling and sweet caramel drizzle, it’s a dessert that will have everyone asking for seconds. So gather your ingredients and get ready to bake this delightful dessert that is sure to become a family favorite! Enjoy every bite!
📖 Recipe:
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Caramel Banana Cake Roll
- Total Time: 1 hour 37 minutes
- Yield: 10-12 servings
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Caramel Banana Cake Roll, a soft and moist banana cake filled with a sweet cream cheese filling and drizzled with rich caramel. Perfect for any occasion, this dessert combines the sweetness of ripe bananas with creamy goodness, making it an irresistible treat for family gatherings or special celebrations.
Ingredients
For the 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, divided (for dusting)
For the Cream Cheese Filling:
4 oz cream cheese, softened
⅓ cup light brown sugar, packed
1 tsp vanilla extract
¾ cup whipped topping (like Cool Whip)
For the Topping:
1 tbsp powdered sugar
3 tbsp caramel sundae topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda. Set aside.
- In a large bowl, beat eggs, granulated sugar, and vanilla extract on high for 4-5 minutes until frothy and pale yellow. Mix in mashed bananas.
- Gently fold the dry ingredients into the wet mixture until combined. Spread the batter evenly into the prepared pan.
- Bake for 12-13 minutes. Remove from the oven and immediately transfer the cake to a tea towel dusted with powdered sugar. Roll the cake up in the towel and allow it to cool completely.
- For the filling, beat cream cheese, brown sugar, and vanilla until smooth. Fold in the whipped topping.
- Unroll the cooled cake, spread the cream cheese filling, then re-roll. Chill the cake for at least 1 hour.
- Before serving, dust with powdered sugar and drizzle with caramel topping.
Notes
For the best flavor, use ripe bananas.
Allow the cake to cool completely before adding the filling to prevent melting.
This recipe can be customized with different fillings, such as chocolate or fruit-flavored mousse.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: 10-12 servings
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10-12 servings
- Calories: 225 kcal
