Description
A stunning Banana Caramel Roulade made with a soft sponge cake, layered with rich caramel, whipped cream, and ripe bananas, then rolled and chilled for a beautiful dessert perfect for special occasions.
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
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until light and fluffy.
- Gently fold in flour, baking powder, and salt until just combined.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when touched.
- While warm, invert the cake onto a clean towel dusted with powdered sugar and roll it up carefully. Let it cool completely.
- Whip the heavy cream with vanilla extract until stiff peaks form.
- Unroll the cooled sponge, spread a layer of caramel sauce, followed by whipped cream and banana slices.
- Roll the cake back up tightly and refrigerate for at least 30 minutes to set.
- Dust with powdered sugar and drizzle with additional caramel before serving.
Notes
- Use ripe but firm bananas for best texture.
- Roll the cake while it’s still warm to prevent cracking.
- Can be made a day ahead and stored in the fridge.
- Optional: Add chopped nuts or drizzle melted chocolate for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
