Pack your bags and grab your taste buds, because we’re about to embark on a culinary adventure that transports you straight to the bustling markets and sun-drenched streets of a tropical paradise. Each slice of this Caramel Banana Cake Roll whispers tales of sun-ripened bananas and warm caramel drizzles, enticing us to savor every moment in this delicious escapade. Whether you’re baking for a lavish soirée or a casual afternoon treat, this recipe will have everyone dancing in delight.
Why make this recipe?
Oh, dear flavor explorer! This isn’t just any cake roll; it’s a glorious fusion of fluffy sponge cake and luscious cream cheese filling infused with the tropical charm of bananas, all wrapped up in an irresistible caramel embrace. The best part? It’s a visual and culinary masterpiece that makes it just as perfect for special occasions as it is for cozy weekend indulgence. Plus, let’s be real, who can resist the rich caramel drizzle that transforms this cake roll into a show-stopping dessert? Grab your aprons, and let’s dive into this scrumptious journey!
How to make Caramel Banana Cake Roll
Ingredients:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp baking soda
- 3 large eggs
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- ½ cup mashed bananas (about 1 medium-sized banana)
- 4 oz cream cheese, softened
- ⅓ cup light brown sugar, packed
- 1 tsp vanilla extract
- ¾ cup whipped topping (like Cool Whip)
- 1 tbsp powdered sugar
- ½ cup powdered sugar, divided (for dusting)
- 3 tbsp caramel sundae topping
Directions:
- Preheat your oven to the warm and inviting temperature of 375°F (190°C). Line a 15x10x1 jelly roll pan with parchment paper, treating it to a light spray of nonstick spray, because nobody likes a sticking cake.
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda until they’re just best buds. Set this mixture aside while we work our magic on the wet ingredients.
- In a large bowl, let’s beat those eggs, granulated sugar, and vanilla extract on high speed, turning that frothy mixture a pale, sunshine yellow for 4-5 minutes. Channel your inner high-energy barista as you do this—the lightness is key! Gently mix in that mashed banana to give it a hint of tropical aroma.
- Come together, dry and wet ingredients! Carefully fold the dry mixture into the wet mixture until they’re just combined—remember, we’re aiming for fluffiness, so no overmixing allowed! Spread that batter evenly in your prepared jelly roll pan like a fine artist painting a canvas.
- Time to bake our creation! Leave it in the oven for 12-13 minutes or until it springs back lightly when touched. Once it’s out of the oven, flip that beauty onto a clean tea towel dusted with powdered sugar. Roll it up gently in the towel, much like a delicate burrito, and let it cool completely so we avoid those tragic cracks later.
- In a separate bowl, let’s work on the dream filling! Beat together the softened cream cheese, light brown sugar, and vanilla extract until you reach a smooth, creamy texture. Gently fold in the whipped topping and 1 tablespoon of powdered sugar, and voilà! You’ve created fluffiness in a bowl!
- Unroll your cooled cake with the grace of a performer on stage, then evenly spread that luscious cream cheese filling over its entire surface. Without the towel this time, rool it back up, gently tucking the filling in. Chill in the refrigerator for at least 1 hour to solidify those flavors together.
- The grand finale! Before serving, dust that cake roll with the remaining powdered sugar and drizzle it with the caramel sundae topping like a masterpiece at a gallery.
How to serve Caramel Banana Cake Roll
Serve this Instagram-worthy delight with a side of whimsical laughter and joyous conversation. Each slice is like a love letter to the taste buds—luxurious yet comforting, fancy yet homely. Pair it with a piping hot cup of coffee or a soothing cup of tea, and let the sweet moments unfold.
How to store Caramel Banana Cake Roll
Keep the adventure alive! Store any leftovers in an airtight container in the fridge for up to 3 days. It might not last that long, but you can savor the last slices like they’re a secret treasure.
Tips to make Caramel Banana Cake Roll
- Use super ripe bananas for a more intense flavor and natural sweetness—think freckled and a little wrinkly!
- Don’t skimp on the powdered sugar dusting and caramel drizzle; we’re going for aesthetics and deliciousness here!
- When rolling the cake, take it slow and steady—the road to a perfect roll is paved with patience!
Variations
Feeling adventurous? Swap out the bananas for smashed ripe strawberries or roll in a bit of Nutella for a chocolatey twist. Think of these variations as little detours on our flavor journey, each leading somewhere scrumptious!
FAQs
1. Can I make this cake roll ahead of time?
Absolutely! You can prepare and roll the cake a day in advance—just keep it tightly wrapped in the fridge, and fill it the day you plan to serve it.
2. What can I use instead of cream cheese?
Need a little change? Try mascarpone or Greek yogurt for a different flavor profile while keeping that luscious creaminess!
3. Can I freeze the Caramel Banana Cake Roll?
Yes, you can freeze it! Slice it up and wrap individual pieces tightly. Just be sure to enjoy them within three months for the best taste experience!
So there you have it—a delightful adventurer’s guide around the globe of sweet sensations. Get ready to roll with flavor, and may your kitchen resonate with joyous energy as you create this magical Caramel Banana Cake Roll! Bon appétit!
Caramel Banana Cake Roll
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a 15x10x1 jelly roll pan with parchment paper, lightly spraying it with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Set aside.
- In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4-5 minutes until light and frothy. Gently mix in the mashed banana.
- Fold the dry ingredients into the wet mixture until just combined, then spread the batter evenly in the prepared jelly roll pan.
- Bake for 12-13 minutes or until the cake springs back when touched. Once done, flip onto a clean tea towel dusted with powdered sugar and roll it up gently, letting it cool completely.
- In a separate bowl, beat together the softened cream cheese, light brown sugar, and vanilla extract until smooth. Gently fold in the whipped topping and 1 tablespoon of powdered sugar.
- Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Roll it back up without the towel and chill in the refrigerator for at least 1 hour.
- Before serving, dust the cake roll with the remaining powdered sugar and drizzle with caramel sundae topping.