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Irresistible Banana Caramel Roll Cake

A decadent banana sponge cake rolled with luscious caramel filling and topped with fresh banana slices.

Ingredients

Scale

For the Crust:

  • 3 ripe bananas, mashed
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup caramel sauce
  • 1 banana, sliced (for garnish)
  • Powdered sugar (for dusting)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs and sugar until light and fluffy. Add mashed bananas and vanilla extract, mixing well.
  3. Sift in flour, baking powder, and salt. Gently fold until just combined.
  4. Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when touched.
  5. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
  6. While still warm, spread caramel sauce evenly over the cake. Roll cake tightly from the short end, using the towel to help.
  7. Transfer to a serving plate, seam side down. Garnish with banana slices and dust with powdered sugar before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally