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
Scale
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.
