Caramel Banana Cake Roll
Caramel Banana Cake Roll
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract, for the cake batter
- 1/2 cup mashed bananas, about 1 medium-sized banana
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/3 cup light brown sugar, packed
- 1 teaspoon vanilla extract, for the filling
- 3/4 cup whipped topping, like Cool Whip
- 1 tablespoon powdered sugar, for the filling
For Dusting and Drizzle
- 1/2 cup powdered sugar, divided, for dusting the towel and the finished cake
- 3 tablespoons caramel sundae topping
For Garnish
- 1 fresh bananas, sliced, as needed
- 1/4 cup walnuts, chopped, as needed
Instructions
- 1
Preheat the oven to 375°F. Line a 15x10x1 inch jelly roll pan with parchment paper and lightly spray it with nonstick cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda until thoroughly combined. Set aside.
⏱️ 3 min
- 3
In a large bowl, beat the eggs, granulated sugar, and 1 1/2 teaspoons of vanilla extract on high speed for 4-5 minutes. The mixture should become frothy and pale yellow, indicating a light texture. Gently fold in the mashed bananas.
⏱️ 7 min
- 4
Carefully fold the dry ingredients into the wet banana mixture until just combined. It's important to avoid overmixing to maintain the cake's fluffiness. Spread the batter evenly into the prepared jelly roll pan.
⏱️ 5 min
- 5
Bake for 12-13 minutes, or until the cake is set and springs back when lightly touched.
⏱️ 13 min•🌡️ 375
- 6
Immediately after baking, transfer the hot cake onto a clean tea towel that has been generously dusted with 1/4 cup of powdered sugar. Starting from a short end, carefully roll the cake and towel together. Let it cool completely on a wire rack, about 1 hour.
⏱️ 60 min
- 7
While the cake cools, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, light brown sugar, and 1 teaspoon of vanilla extract until smooth. Gently fold in the whipped topping and 1 tablespoon of powdered sugar until just combined.
⏱️ 5 min
- 8
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface of the cake. Re-roll the cake tightly, without the towel.
⏱️ 5 min
- 9
Transfer the cake roll to a serving platter. Dust the top with the remaining 1/4 cup of powdered sugar. Drizzle with caramel sundae topping. Garnish with sliced fresh bananas and chopped walnuts, if desired.
⏱️ 3 min
- 10
Serve immediately or chill until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Caramel Banana Cake Roll
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract, for the cake batter
- 1/2 cup mashed bananas, about 1 medium-sized banana
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/3 cup light brown sugar, packed
- 1 teaspoon vanilla extract, for the filling
- 3/4 cup whipped topping, like Cool Whip
- 1 tablespoon powdered sugar, for the filling
For Dusting and Drizzle
- 1/2 cup powdered sugar, divided, for dusting the towel and the finished cake
- 3 tablespoons caramel sundae topping
For Garnish
- 1 fresh bananas, sliced, as needed
- 1/4 cup walnuts, chopped, as needed
Instructions
- 1
Preheat the oven to 375°F. Line a 15x10x1 inch jelly roll pan with parchment paper and lightly spray it with nonstick cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda until thoroughly combined. Set aside.
⏱️ 3 min - 3
In a large bowl, beat the eggs, granulated sugar, and 1 1/2 teaspoons of vanilla extract on high speed for 4-5 minutes. The mixture should become frothy and pale yellow, indicating a light texture. Gently fold in the mashed bananas.
⏱️ 7 min - 4
Carefully fold the dry ingredients into the wet banana mixture until just combined. It's important to avoid overmixing to maintain the cake's fluffiness. Spread the batter evenly into the prepared jelly roll pan.
⏱️ 5 min - 5
Bake for 12-13 minutes, or until the cake is set and springs back when lightly touched.
⏱️ 13 min•🌡️ 375 - 6
Immediately after baking, transfer the hot cake onto a clean tea towel that has been generously dusted with 1/4 cup of powdered sugar. Starting from a short end, carefully roll the cake and towel together. Let it cool completely on a wire rack, about 1 hour.
⏱️ 60 min - 7
While the cake cools, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, light brown sugar, and 1 teaspoon of vanilla extract until smooth. Gently fold in the whipped topping and 1 tablespoon of powdered sugar until just combined.
⏱️ 5 min - 8
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface of the cake. Re-roll the cake tightly, without the towel.
⏱️ 5 min - 9
Transfer the cake roll to a serving platter. Dust the top with the remaining 1/4 cup of powdered sugar. Drizzle with caramel sundae topping. Garnish with sliced fresh bananas and chopped walnuts, if desired.
⏱️ 3 min - 10
Serve immediately or chill until ready to serve.