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Banana Caramel Roulade

A light, fluffy sponge cake rolled with a silky caramel filling and ripe bananas, creating a delightful and indulgent dessert that's simple to prepare.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 pieces ripe bananas, mashed
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.25 cup butter, melted
Filling and Serving
  • 0.5 cup caramel sauce store-bought or homemade
  • to taste optional powdered sugar, for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Gradually fold this mixture into the egg and sugar mixture until just combined.
  4. Gently fold in the mashed bananas and melted butter until smooth.
Baking
  1. Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for around 15-20 minutes, or until golden brown and a toothpick comes out clean.
  2. Once baked, let the cake cool in the pan for about 5 minutes. Carefully roll the cake into a log with the parchment paper and allow it to cool completely.
Filling and Serving
  1. Unroll the cooled cake and spread the caramel sauce evenly over the surface. Carefully roll it back up without the parchment paper.
  2. Dust with powdered sugar before slicing, if desired. Serve and enjoy your Banana Caramel Roulade!

Notes

For best results, use room temperature eggs for better aeration. Avoid overbaking to keep the roulade moist. Store leftovers in an airtight container in the fridge for up to three days.