Banana Caramel Roll Cake Recipe
Indulge in the luscious sweetness of this Banana Caramel Roll Cake—a delightful treat that’s sure to satisfy your cravings!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 4 large eggs, separated
- 1 tsp baking powder
- Pinch of salt
- Crushed graham crackers
- Banana slices
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat egg yolks with 1/2 cup sugar until light. Stir in mashed bananas and vanilla.
- In a separate bowl, whisk egg whites to soft peaks. Gradually add 1/4 cup sugar, beating until stiff peaks form.
- Sift together flour, baking powder, and salt. Fold into the yolk mixture, then fold in the beaten egg whites.
- Spread the batter evenly in the prepared pan. Bake for 12-15 minutes.
- Immediately turn the sponge out onto a clean towel dusted with powdered sugar. Roll up the sponge and towel together, then let it cool completely.
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Carefully unroll the sponge, spread with whipped cream, and top with banana slices. Re-roll without the towel.
- In a saucepan over medium heat, combine brown sugar, cream, butter, vanilla, and salt. Bring to a boil, stirring constantly, until thickened.
- Drizzle the caramel sauce over the roll cake, then sprinkle with crushed graham crackers and banana slices. Dust with powdered sugar before serving.
Nutrition
- Calories: 450
- Sugar: 34g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg