Description
A delightful and moist Caramel Banana Cake Roll combining the flavors of ripe bananas, cinnamon, and a creamy caramel-infused cream cheese filling. This rolled cake is perfect for dessert or a special occasion, featuring a light sponge rolled with luscious cream cheese filling and topped with a drizzle of caramel sauce.
Ingredients
Scale
For the Cake:
- 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)
For the Filling:
- 4 oz cream cheese, softened
- â…“ cup light brown sugar, packed
- 1 tsp vanilla extract
- ¾ cup whipped topping (like Cool Whip)
- 1 tbsp powdered sugar
For Garnish:
- ½ cup powdered sugar, divided (for dusting)
- 3 tbsp caramel sundae topping
Instructions
- Prepare and preheat: Preheat your oven to 375°F (190°C). Line a 15x10x1-inch jelly roll pan with parchment paper and spray it with nonstick spray to ensure easy cake release.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and baking soda. Set this dry mixture aside.
- Beat wet ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4 to 5 minutes until the mixture becomes frothy and pale yellow. Then fold in the mashed bananas gently.
- Combine wet and dry: Carefully fold the dry ingredient mixture into the wet banana mixture until just combined, taking care not to deflate the batter. Spread the batter evenly in the prepared jelly roll pan.
- Bake and roll: Bake the cake for 12 to 13 minutes until set. Immediately remove from the oven and invert it onto a clean tea towel dusted generously with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel while still warm. Let it cool completely in this rolled shape to set the form.
- Prepare filling: In a mixing bowl, beat the softened cream cheese, packed light brown sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping and powdered sugar until well incorporated.
- Fill and chill: Once the cake is fully cooled, unroll it gently, spread the cream cheese filling evenly over the surface, and then re-roll the cake tightly. Wrap it in plastic wrap or foil and chill in the refrigerator for at least 1 hour to let the flavors meld and the filling firm up.
- Serve: Before serving, dust the cake roll lightly with powdered sugar and drizzle with caramel sundae topping for a beautiful and delicious finish.
Notes
- Rolling the cake while warm prevents cracks and helps it hold its shape.
- Use ripe bananas for maximum flavor and sweetness.
- The whipped topping in the filling keeps it light and fluffy.
- Chilling the cake roll before serving makes slicing easier and enhances flavor melding.
- Ensure all ingredients, especially cream cheese, are at room temperature for smooth mixing.
