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Caramel Banana Cake Roll

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caramel banana cake roll drizzled with caramel sauce and dusted with powdered sugar on a plate
This dessert has a moist banana-flavored cake filled with sweet, satiny cream cheese and topped with a luscious caramel topping that will make your tastebuds happy.
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Table of Contents
  1. Caramel Banana Cake Roll Ingredients
  2. How To Make This Caramel Banana Cake Roll Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This beautiful caramel banana cake roll is just oozing with cream and caramel. A sweet, moist banana cake is wrapped around a velvety brown sugar and cream cheese center for this stunning dessert.

caramel banana cake roll drizzled with caramel sauce and dusted with powdered sugar on a plate

Caramel Banana Cake Roll Ingredients

caramel banana cake roll raw ingredients that are labeled

You’ll need:

For the Cake

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • ½ cup mashed bananas (1 medium-sized banana)
  • ½ cup powdered sugar, divided, for dusting 
  • Linen tea towel that is 2 inches longer at the top and bottom than the cake pan
  • Large cutting board for the cake transfer

For the Filling

  • 4 ounces of cream cheese, softened
  • ⅓ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • ¾ cup whipped topping

For the Topping

  • 1 tablespoon of powdered sugar
  • 3 tablespoons of caramel sundae topping

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: Instead of, or in addition to (because you can never have enough sundae sauce), what about adding chocolate or strawberry sundae topping. Both flavors also work very well with bananas. Take the confection to the next level with whipped cream on top as well and a sprinkle of chocolate chips.

CREAM CHEESE: Reduced-fat cream cheese could be used in place of regular cream cheese for the filling in this banana caramel cake.

How To Make This Caramel Banana Cake Roll Recipe

For The Cake

STEP ONE: In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. Set dry ingredients aside.

caramel banana cake roll process shot of ingredients in a bowl being whisked together

STEP TWO: Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes, until a frothy pale yellow. Add in the mashed bananas and continue to mix on medium speed until well incorporated.

eggs, sugar, and vanilla blended in a bowl

STEP THREE: Fold the flour mixture into the wet ingredients.

STEP FOUR: Use either a silicone spatula or an offset spatula to spread the cake batter evenly into a 15x10x1 jelly roll pan lined with parchment paper and sprayed with nonstick spray. 

OUR RECIPE DEVELOPER SAYS

Make sure you are using an actual jelly roll pan. You cannot substitute a cookie sheet for a jelly roll pan as it will not produce the cake you are hoping for. 

STEP FIVE: Bake the cake for 12 to 13 minutes in an oven preheated to 375°F.

PRO TIP:

Keep a very close eye on the cake. If it overcooks, it will dry out and won’t roll properly.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

cake batter baked in a baking sheet

STEP SIX: Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper.

STEP SEVEN: Heavily dust the tea towel with powdered sugar and immediately place the dusted tea towel, powdered side down, on top of the cake.

PRO TIP:

Make sure you do not use any fabric softener when washing the tea towels. It will transfer to the cake and cause the flavor to be off. Do not use a terry cloth towel as the lint will transfer to the cake.

STEP EIGHT: Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, so you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel, and carefully and slowly peel the parchment paper away from the cake.

PRO TIP:

Make sure to wrap the cake in the towel right out of the oven to prevent the risk of cracking.

STEP NINE: Heavily dust the top of the cake with the remaining powdered sugar.

STEP TEN: Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake onto a wire rack to cool completely.

PRO TIP:

Be very patient and slow when rolling and unrolling the cake. Rushing can cause cracks.

For the Filling

STEP ONE: Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.

cream cheese, brown sugar, and vanilla blended in a bowl

STEP TWO: Fold in the whipped topping. Set this aside.

whipped topping folded in a bowl

Assembling the Cake

STEP ONE Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.

STEP TWO: Using either a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.

caramel banana cake roll process shot of cake dusted with powdered sugar and filled with cream cheese filling

STEP THREE: Slowly, and with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake in plastic wrap to ensure the cake holds its shape, and allow the cake to chill in the refrigerator for 1 hour to overnight.

STEP FOUR: Just before you are ready to serve this banana caramel roll cake, dust the cake with 1 tablespoon of powdered sugar and then drizzle the caramel sundae topping on top of the powdered sugar. Slice the cake roll into ½-inch servings, making sure to clean off your knife after each slice to keep the beautiful cake layers intact and visible.

powdered sugar dusted over the cake and drizzled caramel over the top

How To Serve

This would be lovely served with a cold iced tea on the side. We have several to choose from, including our iced tea, raspberry iced tea, sweet peach iced tea, and our southern strawberry sweet tea.

We have plenty of banana recipes to satisfy your craving. Our banana pudding and banana cake are two of our favorites.

Storage

IN THE FRIDGE: Store any leftovers tightly covered in the refrigerator for up to 1 week. 

IN THE FREEZER: This cake can be made ahead of time, and you can freeze the cake roll before you add the toppings for up to 3 months. Wrap the cake roll in plastic wrap, then wrap it tightly in aluminum foil. Allow the frozen cake roll to thaw before topping and slicing.

When the cake roll has been in the refrigerator for 2 hours, you can place the cake roll on the counter for 30 minutes before you top the cake roll to serve.

overhead shot of a slice of caramel banana cake roll drizzled with caramel sauce on a plate

The myriad flavors complement each other so well in this caramel banana cake roll recipe. The moist banana-flavored sponge cake is filled with light, fluffy cream and drips with sinful caramel sweetness. You cannot find a more perfect or tasty cake to add to your special occasion dessert table.

FREQUENTLY ASKED QUESTIONS

Is a jelly roll pan the same as a baking sheet?

A jelly roll pan is different from a baking sheet. It’s important to use a 10×15-inch jelly roll pan for this cake as you want it to be nice and thin. A baking sheet will not work for this recipe.

Can I freeze this cake roll?

This simple roll cake roll recipe can be frozen, well-wrapped, for up to two months.

Why did my swiss roll cake crack?

Your cake roll needs to be rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help give you a crack-free cake. The cake is much more likely to crack if it is rolled when cooled.

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caramel banana cake roll drizzled with caramel sauce and dusted with powdered sugar on a plate

Caramel Banana Cake Roll

5 from 2 votes
This dessert has a moist banana-flavored cake filled with sweet, satiny cream cheese and topped with a luscious caramel topping that will make your tastebuds happy.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings 10 slices

Equipment

  • Linen tea towel that is 2 inches longer at the top and bottom than the cake pan
  • Large cutting board for the cake transfer

Ingredients
  

Cake

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • ½ cup granulated sugar
  • teaspoons vanilla extract
  • ½ cup mashed bananas (1 medium-sized banana)
  • ½ cup powdered sugar, divided, for dusting

Filling

  • 4 ounces cream cheese, softened
  • cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • ¾ cup whipped topping

Topping

  • 1 tablespoon powdered sugar
  • 3 tablespoons caramel sundae topping

Instructions
 

Cake

  • Preheat the oven to 375°F.
  • Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
  • In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. Set it aside.
  • Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes until a frothy pale yellow.
  • Add in the mashed bananas and continue to mix on medium until well incorporated.
  • Fold in the flour mixture.
  • Using either a silicone spatula or an offset spatula to spread the cake batter evenly in the jelly roll pan.
  • Bake for 12 to 13 minutes.
  • Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper.
  • Heavily dust the tea towel with powdered sugar.
  • Immediately place the dusted tea towel powdered side down on top of the cake.
  • Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel.
  • Carefully and slowly peel the parchment paper away from the cake.
  • Heavily dust the top of the cake with the remaining powdered sugar.
  • Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake on a cooling rack to cool completely.

Filling

  • Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.
  • Fold in the whipped topping. Set this aside.

Cake Assembly

  • Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
  • Using either a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
  • Slowly, and with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake in plastic wrap to ensure the cake holds its shape.
  • Allow the cake to chill in the refrigerator for 1 hour to overnight.
  • Just before you are ready to serve the cake roll, dust the cake with 1 tablespoon of powdered sugar, then drizzle the caramel sundae topping on top of the powdered sugar.
  • Slice the cake roll into ½-inch servings.

Notes

  • Make sure you are using an actual jelly roll pan. You cannot substitute a cookie sheet for a jelly roll pan as it will not produce the cake you are hoping for. 
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
  • Keep a very close eye on the cake. If it overcooks, it will dry out and won’t roll properly.
  • Make sure you do not use any fabric softener when washing the tea towels. It will transfer to the cake and cause the flavor to be off. Do not use a terry cloth towel as the lint will transfer to the cake.
  • Make sure to wrap the cake in the towel right out of the oven to prevent the risk of cracking.
  • Be very patient and slow when rolling and unrolling the cake. Rushing can cause cracks.
Adapted from Lady Behind the Curtain.

Nutrition

Calories: 224kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 167mg | Potassium: 125mg | Fiber: 1g | Sugar: 30g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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