Caramel Banana Cake Roll

If you love the rich flavors of ripe bananas paired with luscious caramel, this Caramel Banana Cake Roll will become your new favorite dessert. Imagine a soft, moist banana cake rolled up with creamy whipped cream and drizzled generously with homemade caramel sauce. It’s a show-stopping treat that’s easier to make than you might think and perfect for any occasion. Whether you’re baking for a special gathering or simply craving a sweet indulgence, this cake roll delivers on both flavor and presentation. Plus, it’s a fantastic way to use up those ripe bananas sitting on your counter!

Why This Recipe Is a Must-Try

The magic of this Caramel Banana Cake Roll lies in its perfect balance of flavors and textures. The banana cake itself is incredibly moist thanks to the ripe bananas and vegetable oil, giving it a tender crumb that won’t dry out. When combined with fluffy whipped cream and a rich caramel sauce, every bite is a harmonious blend of sweet, creamy, and slightly nutty notes. You can also add a bit of crunch with optional chopped walnuts, which enhance the overall experience without overpowering the delicate banana flavor.

This recipe is not only delicious but versatile. It’s a fantastic alternative to traditional banana bread if you’re looking for something a little more elegant and fun to serve. Plus, it’s a great way to impress family and friends with minimal effort. If you enjoy baking with bananas, you might also want to check out my Easy Banana Bread Recipe for another classic treat that’s equally satisfying.

Ingredients

• 3 ripe bananas, mashed
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup caramel sauce (store-bought or homemade)
• 1 cup whipped cream
• 1/4 cup chopped walnuts (optional)

How To Make Caramel Banana Cake Roll

Step 1: Prepare Your Pan and Preheat Oven

Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. This pan size is essential for creating the perfect cake roll shape.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the mashed bananas, eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined. The bananas should be ripe and soft to add natural sweetness and moisture.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed and helps create a light texture.

Step 4: Incorporate Dry into Wet

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can make the cake dense.

Step 5: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.

Step 6: Roll the Cake While Warm

Once out of the oven, immediately invert the cake onto a clean kitchen towel dusted lightly with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let it cool completely in this rolled shape to prevent cracking later.

Step 7: Prepare the Filling

In a medium bowl, whip the cream until stiff peaks form. Set aside. If you like, fold in the chopped walnuts for added texture.

Step 8: Unroll and Fill the Cake

Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the surface, leaving a small border around the edges.

Step 9: Roll and Drizzle with Caramel

Carefully roll the cake back up without the towel. Place it seam side down on a serving plate. Drizzle the entire roll generously with caramel sauce. For an extra touch, sprinkle some walnuts on top.

Step 10: Chill and Serve

Refrigerate the cake roll for at least 30 minutes before slicing to let the filling set. Serve chilled or at room temperature for the best flavor and texture.

Expert Tips

• Use very ripe bananas for maximum sweetness and moisture in the cake.
• Be gentle when folding the dry ingredients to keep the cake light and fluffy.
• Rolling the cake while it’s still warm prevents cracks and makes it easier to shape.
• Chilling the cake roll before slicing helps maintain its structure and makes for cleaner slices.
• If you want a smoother caramel sauce, warm it slightly before drizzling.
• For a nut-free version, simply omit the walnuts without affecting the overall taste.

Variations and Customizations

• Chocolate Drizzle: Add melted dark or milk chocolate on top instead of caramel for a chocolate-banana twist.
• Cream Cheese Filling: Substitute whipped cream with a cream cheese frosting for a tangier filling.
• Spiced Banana Cake: Add cinnamon, nutmeg, or allspice to the batter for extra warmth and depth.
• Fruit Add-ins: Mix in blueberries or chopped strawberries with the whipped cream filling for a fruity surprise.
• Nut Alternatives: Use pecans, almonds, or pistachios instead of walnuts to change up the crunch.

How to Store Leftovers

To keep your Caramel Banana Cake Roll fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze the cake roll by wrapping it in plastic wrap and then aluminum foil. Thaw overnight in the fridge before serving. Avoid leaving it at room temperature for extended periods as the whipped cream and caramel could spoil.

FAQ

Can I make the caramel sauce from scratch?

Absolutely! Homemade caramel sauce made with sugar, butter, and cream adds a rich, buttery flavor that complements the banana cake perfectly. Just be sure to let it cool slightly before drizzling over the cake roll.

What if I don’t have a jelly roll pan?

If you don’t have a jelly roll pan, a rimmed baking sheet of similar size (around 15×10 inches) will work. Just be sure to line it with parchment paper and watch the baking time closely as it may vary.

Can I use a different type of oil?

Yes, you can substitute vegetable oil with light olive oil or melted coconut oil if you prefer. Avoid using strongly flavored oils like extra virgin olive oil as they may alter the taste of the cake.

Is it okay to use store-bought whipped cream?

Store-bought whipped cream can be used in a pinch, but freshly whipped cream tends to have a better texture and flavor. If using canned whipped cream, make sure it’s from a reliable brand with ingredients you trust.

Conclusion

This Caramel Banana Cake Roll is a delightful dessert that combines the natural sweetness of ripe bananas with the indulgence of creamy whipped cream and rich caramel sauce. Its soft texture and beautiful presentation make it a perfect treat for any occasion. Whether you’re an experienced baker or trying your hand at cake rolling for the first time, this recipe is straightforward and rewarding. The optional walnuts add a lovely crunch, but the cake is delicious even without them. Give this recipe a try and enjoy a slice of banana goodness with every bite!

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