Caramel Banana Cake Roll

Who can resist the sweet, decadent charm of a Caramel Banana Roll Cake? This delightful dessert blends moist banana flavor with the rich sweetness of caramel, creating a treat that feels both comforting and indulgent. Perfect for gatherings, this cake will disappear faster than you can say “delicious!”

My first memory of caramel banana roll cake dates back to a sunny afternoon in my grandmother’s kitchen. The aroma of bananas mingling with warm caramel covered the house like a cozy blanket, inviting everyone to come and enjoy. This cake not only brings back those fond memories, but it also serves as a fantastic way to use up overripe bananas. Plus, who doesn’t love a cake that looks as stunning as it tastes? Trust me, once you try this treat, you’ll be adding it to your regular baking rotation.

Ingredients

• 3 ripe bananas – mashed
• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter – melted
• 1 teaspoon vanilla extract
• 1 cup caramel sauce – store-bought or homemade
• 1/2 cup heavy cream – for whipping (optional)

Instructions

Step 1:

Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper. This ensures easy removal later.

Step 2:

In a large bowl, beat the eggs and sugar together until light and fluffy. This will create a lovely base for your cake.

Step 3:

Gently fold in the mashed bananas, melted butter, and vanilla extract. Make sure to keep the batter light and airy.

Step 4:

Sift together the flour, baking soda, and salt, then slowly add this to the banana mixture, stirring until just combined. You want to avoid overmixing.

Step 5:

Pour the batter into your prepared jelly roll pan, spreading it evenly. Bake for about 15-20 minutes, or until the cake is golden brown and springs back when touched.

Step 6:

While the cake is baking, prepare your caramel sauce if making homemade. Allow it to cool slightly before using.

Step 7:

Once baked, let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Step 8:

Once the cake is cool, carefully unroll it and spread a layer of caramel sauce over the surface. You can also add whipped cream for an extra luscious layer.

Step 9:

Roll the cake back up tightly, starting from one end. Cover it in plastic wrap and chill in the fridge for at least 1 hour.

Step 10:

Before serving, drizzle with more caramel sauce, slice, and enjoy your luscious caramel banana roll cake.

Nutritional Information

This Caramel Banana Roll Cake makes approximately 8 servings. Each slice contains roughly 300 calories, with about 15 grams of fat and 40 grams of carbohydrates. Note that these values can vary based on the specific ingredients used and portion sizes.

Healthier Alternatives

If you’re looking to cut back on sugar or calories, consider using a sugar substitute in place of granulated sugar. You could also swap the heavy cream for a lighter whipped topping or use Greek yogurt mixed with a bit of honey for a creamy filling that adds protein.

Serving Suggestions

This cake is perfect for any occasion. It pairs beautifully with coffee for a brunch gathering or can be served alongside a scoop of vanilla ice cream for dessert. If you want a delightful breakfast, consider serving slices with a side of fresh fruit. Want more delicious ideas? Try my banana peanut butter chia pudding for a tasty twist.

Common Mistakes

One common mistake when making roll cakes is overbaking the cake. Keep an eye on it, as sweet treats can go from perfectly baked to too dry quickly. Another tip? Be gentle while rolling the cake; if it cracks a little, no worries. Just cover it with additional caramel sauce and whipped cream.

Chef’s Notes

• If your bananas aren’t as ripe as you’d like, you can speed up the ripening process by placing them in a brown paper bag for a day.
• Wrap any leftover cake tightly in plastic wrap and store it in the fridge for up to 3 days. The flavors will deepen overnight, making it even more delicious the next day.
• If you’re feeling adventurous, consider adding nuts or chocolate chips into the batter for added texture and flavor.

FAQs

• Q1: Can I make this cake ahead of time?
  A1: Absolutely; This cake actually tastes better the day after it’s made, as the flavors meld beautifully in the fridge.
• Q2: What if I don’t have a jelly roll pan?
  A2: You can use any flat baking sheet, but try to keep the thickness of the batter even to ensure proper baking.
• Q3: Can I freeze this cake?
  A3: Yes; Wrap the cake tightly in plastic wrap and store in an airtight container. It should keep well for up to 2 months.

As you dive into making this Caramel Banana Roll Cake, remember that baking brings people together. Each bite is a hug for the taste buds, and you’ll appreciate the moments shared over this delightful dessert. Happy baking!

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