If you have a soft spot for sweet, fruity desserts that feel like a warm hug, this Caramel Banana Cake Roll Recipe is going to be your new favorite. Imagine a light and fluffy banana-spiced cake, rolled up like a cozy blanket around a luscious cream cheese and whipped topping filling, then finished with a drizzle of gooey caramel. Each bite offers a perfect balance of tender cake, creamy richness, and sweet caramel notes that make it irresistibly delightful. It’s an elegant yet comforting dessert that’s perfect for gathering with friends or treating yourself on any day that calls for a little extra sweetness.
Ingredients You’ll Need
The beauty of this Caramel Banana Cake Roll Recipe lies in its simple but essential ingredients. Each one plays a special role: the bananas bring natural moisture and flavor, the spices add warmth, and the cream cheese filling brings that delicious, tangy creaminess that contrasts beautifully with the caramel drizzle.
- ¾ cup all-purpose flour: Provides the light structure needed for a soft cake roll.
- ½ tsp baking powder: Helps the cake rise just enough for a delicate texture.
- ½ tsp ground cinnamon: Adds warm spice that complements the banana perfectly.
- ¼ tsp salt: Enhances all the flavors in the cake.
- ¼ tsp baking soda: Works with the acidic banana to tenderize the crumb.
- 3 large eggs: Give richness and lift to the cake batter.
- ½ cup granulated sugar: Sweetens the cake without overpowering it.
- 1½ tsp vanilla extract: Elevates the overall flavor with sweet floral notes.
- ½ cup mashed bananas (about 1 medium banana): The star ingredient adding natural sweetness and moisture.
- ½ cup powdered sugar, divided: For dusting the cake and keeping it from sticking.
- 4 oz cream cheese, softened: Gives the filling a tangy creaminess.
- â…“ cup light brown sugar, packed: Adds depth and a hint of caramel flavor to the filling.
- 1 tsp vanilla extract: Brings extra warmth and sweetness to the filling.
- ¾ cup whipped topping (like Cool Whip): Keeps the filling light and fluffy.
- 1 tbsp powdered sugar: Sweetens the filling just right.
- 3 tbsp caramel sundae topping: The luscious finishing touch that ties it all together.
How to Make Caramel Banana Cake Roll Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 375°F (190°C) and lining a 15x10x1 inch jelly roll pan with parchment paper. Don’t forget to spray it with nonstick spray—this makes the roll-up process a breeze. In a medium bowl, whisk together those simple dry ingredients: flour, baking powder, cinnamon, salt, and baking soda. Setting this aside lets you focus on the wet ingredients next.
Step 2: Beat the Batter
In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4 to 5 minutes until the mixture becomes frothy and pale yellow—this is key for a light cake. Then, gently fold in your mashed bananas for natural sweetness and moisture, blending it all beautifully.
Step 3: Combine and Bake
Carefully fold the dry ingredients into the wet banana mixture, mixing just until combined to keep the batter airy and tender. Spread the batter evenly in your prepared pan and bake for 12 to 13 minutes. The cake should spring back gently when touched and be lightly golden on top.
Step 4: Roll the Cake
Once out of the oven, immediately transfer the cake onto a clean tea towel dusted generously with powdered sugar. This icing sugar helps prevent sticking. Roll the cake up carefully in the towel while it’s still warm, and let it cool completely rolled up—this trains the cake to roll without cracking later.
Step 5: Make the Filling
While the cake cools, whisk together softened cream cheese, packed brown sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping along with the tablespoon of powdered sugar for a fluffy, sweet filling that balances the tanginess of the cream cheese beautifully.
Step 6: Assemble and Chill
Unroll your cooled cake gently, spread the luscious cream cheese filling evenly across the surface, then roll it back up—this time without the towel. Wrap the roll tightly in plastic wrap and chill in the fridge for at least one hour. This step ensures the flavors meld and the roll holds together perfectly when sliced.
Step 7: Garnish and Serve
Just before serving, dust the cake roll with powdered sugar and drizzle generously with caramel sundae topping for that irresistible sweet finish.
How to Serve Caramel Banana Cake Roll Recipe
Garnishes
To present this dessert beautifully, a light dusting of powdered sugar paired with a generous drizzle of caramel sauce makes the cake look both elegant and inviting. For a pop of freshness, try adding a few thin banana slices or a sprig of mint on the side.
Side Dishes
This cake roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the creamy filling and caramel richness. A cup of strong coffee or spiced chai makes a lovely beverage partner that balances the cake’s sweetness.
Creative Ways to Present
For parties, slice the cake roll into neat rounds and arrange them on a platter with small bowls of extra caramel sauce and chopped toasted nuts for guests to customize their slices. You can also serve individual slices in clear glass dessert cups layered with cinnamon-spiced whipped cream for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Simply wrap any leftover Caramel Banana Cake Roll tightly in plastic wrap and keep it refrigerated. It will stay fresh for up to 3 days, and the flavors actually improve as they meld, making it even tastier the next day.
Freezing
If you want to save your Caramel Banana Cake Roll Recipe for longer, it freezes beautifully. Wrap the roll securely in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw it overnight in the fridge before serving for the best texture.
Reheating
Since this is a chilled cake roll, reheating isn’t necessary. However, you can let slices sit at room temperature for 15 to 20 minutes before serving to soften the cream cheese filling and enhance the flavors.
FAQs
Can I make the cake roll without bananas?
While this recipe shines because of the natural moisture and flavor bananas provide, you could experiment with applesauce or pumpkin puree as alternatives, but expect a different taste and texture.
What if my cake cracks when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel prevents cracks. If cracks happen, it’s okay—the filling and caramel drizzle help mask imperfections, and the taste remains fabulous.
Can I use homemade caramel sauce?
Absolutely! Making your own caramel sauce adds a personal touch and even richer flavor. Just ensure it’s thick enough to drizzle but not too runny to avoid soggy spots.
Is the whipped topping necessary in the filling?
The whipped topping lightens the cream cheese filling, making it fluffy and airy. You could substitute with freshly whipped heavy cream for a fresher taste and texture.
Can I double this recipe for a larger crowd?
Yes, just be sure to use a larger jelly roll pan or bake in batches. You might need to adjust baking time slightly to ensure the cake bakes evenly.
Final Thoughts
This Caramel Banana Cake Roll Recipe is one of those desserts that feels as special as it tastes—effortlessly impressive with a tender, flavorful cake and a creamy, dreamy filling that makes every bite memorable. Whether you’re baking for a celebration or a cozy night in, give this recipe a try and watch it quickly become a beloved favorite in your dessert rotation.
Print
Caramel Banana Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 37 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Banana Cake Roll is a delightful dessert featuring a soft, spiced banana sponge cake rolled with a creamy, sweetened cream cheese filling, and finished with a drizzle of luscious caramel sauce. Perfect for banana lovers looking for a light yet indulgent treat that combines the warm flavors of cinnamon and caramel with a fluffy whipped topping.
Ingredients
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
- 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
Topping
- ½ cup powdered sugar, divided (for dusting)
- 3 tbsp caramel sundae topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 15x10x1 jelly roll pan with parchment paper and spray it lightly with nonstick spray to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda until thoroughly combined. Set this mixture aside.
- Beat 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, which helps give the cake a light texture. Then gently mix in the mashed bananas to incorporate their flavor.
- Combine Batter: Carefully fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to maintain the batter’s fluffiness. Spread the batter evenly in the prepared jelly roll pan.
- Bake the Cake: Bake for 12-13 minutes, or until the cake is set and springs back lightly when touched. Upon removing from the oven, immediately transfer the cake onto a clean tea towel that has been dusted with powdered sugar. Roll the cake up in the towel carefully to form the roll shape and allow it to cool completely to prevent cracking when filled.
- 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 along with 1 tablespoon of powdered sugar to create a light and fluffy filling.
- Assemble the Roll: Once the cake has completely cooled, unroll it gently and evenly spread the cream cheese filling over the surface. Carefully reroll the cake without the towel, making sure the filling stays inside the roll. Chill the cake in the refrigerator for at least 1 hour to let it set properly.
- Serve: Before serving, dust the cake roll with the remaining powdered sugar and drizzle it with 3 tablespoons of caramel sundae topping for extra sweetness and decoration.
Notes
- Use a clean kitchen towel dusted with powdered sugar for rolling to prevent sticking.
- Make sure the cake is completely cooled before applying the cream cheese filling to avoid melting.
- The whipped topping can be substituted with homemade whipped cream for a fresher taste.
- For an extra caramel kick, warm the caramel topping slightly before drizzling.
- This cake is best served chilled but can be brought to room temperature before serving for softer texture.
