If you are looking for a dessert that brings together the luscious flavors of ripe bananas and rich caramel, look no further than this Banana Caramel Roulade Recipe. This delightful cake roll features a light, airy banana sponge filled with whipped cream and drizzled with velvety caramel sauce. It’s a perfect balance of sweetness and texture, with every bite bursting with creamy, fruity goodness. Whether you’re celebrating a special occasion or just want to treat yourself, this Banana Caramel Roulade Recipe will quickly become one of your favorite go-to desserts.
Ingredients You’ll Need
The ingredients for this Banana Caramel Roulade Recipe are wonderfully simple but incredibly essential. Each item plays a key role in building the perfect texture, taste, and look of this elegant roll cake, ensuring a dessert that’s light yet decadently flavorful.
- 4 large eggs, room temperature: Eggs provide the structure and lightness for the sponge cake.
- ½ cup granulated sugar: Sweetens and helps create that fluffy, pale cake base.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth to the batter.
- ½ cup all-purpose flour: The flour combines with eggs for a tender yet sturdy cake texture.
- ½ teaspoon baking powder: Provides a gentle lift for extra fluffiness.
- ¼ teaspoon salt: Balances sweetness and enhances all flavors.
- 2 ripe bananas, mashed: Impart natural sweetness and moisture with that unmistakable banana flavor.
- 1 cup heavy cream: Whipped to fluffy perfection, it makes the filling luxuriously creamy.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without weighing it down.
- ½ teaspoon vanilla extract (for filling): Boosts the flavor in the whipped cream filling.
- ½ cup thick caramel sauce: The signature indulgent drizzle that takes this roulade to the next level.
- Powdered sugar (for dusting): Adds a pretty finishing touch and a hint of sweetness on top.
- Parchment paper: Essential for easy cake release and rolling.
How to Make Banana Caramel Roulade Recipe
Step 1: Prepping Your Pan and Batter
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure your cake won’t stick. In a large bowl, beat the eggs and granulated sugar with a mixer for about 5–6 minutes — this step is crucial as you want the mixture to become thick, pale, and fluffy, which gives your roulade its tender crumb and great rise. Then stir in vanilla extract to bring out lovely aromas.
Step 2: Mixing Dry Ingredients and Folding In Bananas
Whisk together the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening and salt. Slowly fold these dry ingredients into the fluffy egg mixture. Be gentle here — you want to keep as much air as possible in the batter for a light texture. Next, fold in the mashed ripe bananas until just combined. They add moisture and natural sweetness that transforms the roulade into a flavorful showstopper.
Step 3: Baking and Rolling the Cake
Pour your batter evenly into the prepared pan and smooth the top. Bake for 10–12 minutes or until the cake springs back when gently touched — it should look lightly golden but not dry. While the cake is still warm, prepare a clean kitchen towel by dusting it generously with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll it up gently with the towel, starting from the short end. This step trains the cake to roll without cracking later. Let it cool completely in this shape.
Step 4: Whipping the Cream and Filling the Cake
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. The whipped cream filling is rich yet airy, providing a smooth contrast to the tender sponge and sticky caramel. Once cool, carefully unroll the cake, spread the whipped cream evenly across the surface, and drizzle the luscious caramel sauce over the cream. Then roll the cake back up without the towel and place it seam-side down on a serving platter.
Step 5: Chilling and Finishing Touches
Refrigerate the roulade for at least one hour to let the filling set and the flavors meld into a harmonious whole. Just before serving, dust the top with powdered sugar for a delicate, bakery-style finish. For an extra indulgent touch, drizzle additional caramel sauce or sprinkle chopped toasted nuts on top.
How to Serve Banana Caramel Roulade Recipe
Garnishes
To elevate your Banana Caramel Roulade Recipe, try garnishing it with fresh banana slices, a few mint leaves, or a handful of toasted pecans or walnuts for crunch. A small drizzle of warm caramel sauce on each slice adds an extra layer of lusciousness.
Side Dishes
This roulade pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened Greek yogurt for a creamy contrast. Fresh berries or a simple berry coulis also add a lovely tartness that cuts through the sweetness perfectly.
Creative Ways to Present
For a stunning presentation, slice the roulade into even rounds and arrange them neatly on a platter dusted with cocoa powder or powdered sugar. You can also serve individual slices with an extra swirl of whipped cream and a caramel drizzle on dessert plates. It’s a crowd-pleaser for gatherings or a beautiful finish to any meal.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Banana Caramel Roulade Recipe tightly covered in the refrigerator. It keeps well for up to 3 days, but since it contains whipped cream, it’s best enjoyed fresh to maintain that light texture.
Freezing
If you want to freeze the roulade, it’s best to do so before adding the whipped cream filling. Wrap the unfilled cake very well in plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the refrigerator before whipping cream and assembling.
Reheating
This dessert is best served cold, so reheating is not recommended. Instead, let it come to a chilled room temperature for about 15 minutes before slicing to enjoy the full flavor and creamy texture.
FAQs
Can I use overripe bananas for this Banana Caramel Roulade Recipe?
Absolutely! Overripe bananas are perfect for this recipe because they provide the sweetest, most intense banana flavor and make the cake wonderfully moist.
Is it necessary to roll the cake while it’s still warm?
Yes, rolling the cake while it’s warm helps it “remember” the rolled shape, preventing cracks when you fill it later. The towel dusted with powdered sugar also prevents sticking during this step.
Can I make homemade caramel sauce for this recipe?
Definitely! Homemade caramel adds a lovely fresh richness, but store-bought caramel works just as well if you’re short on time. Just make sure it’s thick enough to drizzle without running off.
What alternatives can I use instead of heavy cream?
For the best texture, heavy cream is ideal, but you can try whipping coconut cream for a dairy-free alternative. The flavor will be slightly different but still delicious.
How many servings does this Banana Caramel Roulade Recipe make?
This recipe yields about 8 generous servings, making it perfect for a family dessert or sharing with friends at your next gathering.
Final Thoughts
There’s something truly special about the Banana Caramel Roulade Recipe — it’s a dessert that feels both comforting and elegant. The combination of soft banana sponge, heavenly whipped cream, and sticky caramel makes each bite a moment of pure joy. I encourage you to try this recipe soon; it’s a wonderful way to bring a smile to any table and create sweet memories with loved ones.
Print
Banana Caramel Roulade Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Caramel Roulade is a delightful dessert featuring a light and fluffy banana sponge cake rolled with luscious caramel-infused whipped cream. Perfectly sweet and creamy, this American-style roulade combines the natural flavor of ripe bananas with rich caramel sauce for an indulgent treat that’s sure to impress.
Ingredients
Cake:
- 4 large eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 ripe bananas, mashed
Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup thick caramel sauce (store-bought or homemade)
For dusting and assembly:
- Powdered sugar (for dusting)
- Parchment paper
Instructions
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix eggs and sugar: In a large bowl, beat the eggs and granulated sugar using a mixer for 5–6 minutes until the mixture is thick, pale, and voluminous. Add in the vanilla extract and mix to combine.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Fold dry ingredients and bananas: Gently fold the flour mixture into the egg and sugar mixture, being careful not to deflate the batter. Then fold in the mashed bananas until just combined.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake uncovered for 10–12 minutes or until the cake springs back when touched lightly.
- Invert and roll cake: While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once baked, immediately invert the hot cake onto the prepared towel, carefully peel off the parchment paper, and roll the cake gently with the towel starting from the short end. Allow it to cool completely in this rolled state.
- Prepare whipped cream filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy filling.
- Assemble the roulade: Once the cake is completely cool, carefully unroll it. Spread the whipped cream evenly over the cake surface, then drizzle with thick caramel sauce.
- Final roll and chill: Roll the cake back up tightly but without the towel, place seam-side down on a serving dish, and refrigerate for at least 1 hour to set and develop flavor.
- Serve: Before slicing, dust the roulade with additional powdered sugar for an elegant finish. Optionally, drizzle more caramel on top or add chopped toasted nuts for extra texture.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- For extra decadence, drizzle additional caramel sauce over the roulade just before serving.
- Chopped toasted pecans or walnuts can be added to the whipped cream filling to add a crunchy texture.
