Name: Banana Caramel Roulade
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 eggs; 3/4 cup granulated sugar; 3/4 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 2 ripe bananas, sliced; 1 cup heavy cream; 1/2 cup caramel sauce (store-bought or homemade), plus more for drizzling; Powdered sugar, for dusting; 1 tsp vanilla extract

This Banana Caramel Roulade is a showstopping dessert that brings together the natural sweetness of ripe bananas, a rich and smooth caramel filling, and a soft, spongey cake rolled up into a delightful swirl. It’s an indulgent treat that looks impressive but is surprisingly simple to make.

Why You’ll Love This Recipe

I love this roulade for its perfect combination of textures and flavors. The soft sponge pairs so beautifully with the sweet caramel and creamy banana filling. It’s not overly heavy, which makes it ideal for special occasions or a weekend dessert. Plus, the rolled presentation always grabs attention at the table. I also find it easy to make ahead and store, which saves time when I have guests coming over.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Granulated sugar
All-purpose flour
Baking powder
Salt
Ripe bananas
Heavy cream
Caramel sauce (store-bought or homemade)
Powdered sugar (for dusting)
Vanilla extract

directions

I start by preheating my oven and lining a jelly roll pan with parchment paper.
I beat the eggs and sugar together until they’re light and fluffy, then gently fold in the flour, baking powder, and salt.
I spread the batter evenly in the pan and bake it until it springs back to the touch.
While it’s still warm, I roll the sponge up with a clean towel dusted in powdered sugar to shape it without cracking.
Once cooled, I unroll the cake and spread a layer of caramel sauce, followed by whipped cream and banana slices.
I carefully re-roll the sponge and let it chill in the fridge to set.
Just before serving, I dust the top with powdered sugar and drizzle extra caramel for presentation.

Servings and timing

This roulade serves about 8 to 10 people. It takes around 25 minutes to prep and 10–12 minutes to bake, with an additional 30 minutes for cooling and assembly.

Variations

I sometimes switch things up by adding chopped nuts like pecans or walnuts to the filling for extra crunch. If I want a more decadent version, I drizzle melted chocolate over the top along with the caramel. For a tropical twist, I’ve added a bit of shredded coconut to the cream or used dulce de leche instead of traditional caramel sauce.

storage/reheating

I store the roulade in the fridge, tightly wrapped in plastic or in an airtight container. It keeps well for up to 3 days. For best texture, I avoid freezing as it can make the sponge soggy. I don’t reheat it since it’s meant to be served chilled or at room temperature.

FAQs

What type of bananas work best for this roulade?

I always use ripe but firm bananas—they’re sweet and easy to slice without becoming mushy.

Can I make the sponge ahead of time?

Yes, I often bake the sponge a day ahead and keep it wrapped at room temperature until I’m ready to assemble.

Is homemade caramel better than store-bought?

Both work well. I prefer homemade when I have time, but store-bought saves time and still tastes great.

How do I prevent the cake from cracking?

Rolling it while it’s still warm and using a towel helps prevent cracks. I also avoid overbaking the sponge.

Can I use a different fruit instead of banana?

Absolutely. I’ve used strawberries and even thinly sliced apples for a different take on the roulade.

Conclusion

This Banana Caramel Roulade is a beautiful, crowd-pleasing dessert that’s easier to make than it looks. I love how the flavors of banana and caramel come together with a light sponge for a treat that’s rich, creamy, and comforting. Whether it’s for a celebration or a casual dinner, this roulade never disappoints.