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
Scale
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.
