By Bring Banana Caramel Roll Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Banana Caramel Roll Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Banana Caramel Roll Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 large banana)
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
PREPARATION STEPS
Prepare the Sponge Cake:
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs on high speed for 5 minutes until thick and pale.
Gradually add sugar, beating on medium until the mixture becomes light and fluffy.
Mix in the vanilla extract and mashed banana.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter evenly into the prepared pan.
Bake for 10-12 minutes or until the cake springs back when lightly touched.
Roll the Cake:
While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
Once baked, invert the cake onto the prepared towel and peel off the parchment paper.
Starting from a short end, gently roll the cake with the towel inside. Allow it to cool completely while rolled to prevent cracking later.
Prepare the Caramel Filling:
In a medium saucepan, melt the butter over medium heat.
Stir in brown sugar and heavy cream. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring constantly.
Remove from heat and stir in vanilla extract. Let it cool slightly.
Assemble the Cake:
Unroll the cooled cake and spread the caramel filling evenly, leaving a small border.
Arrange the thinly sliced bananas over the caramel.
Roll the cake back up, this time without the towel, keeping it tight but not squeezing out the filling.
Serve:
Transfer the cake to a serving platter. Dust with powdered sugar and drizzle extra caramel sauce if desired.
Slice and serve with whipped cream for an extra treat.
Enjoy this moist and flavorful Banana Caramel Roll Cake – a show-stopping dessert everyone will love!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
