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Banana Roll Cake

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caramel banana cake roll drizzled with caramel sauce and dusted with powdered sugar on a plate
This banana roll cake 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. Banana Roll Cake Ingredients
  2. Substitutions And Additions
  3. How To Make This Caramel Banana Cake Roll Recipe
  4. How To Serve This Banana Cake With Caramel
  5. Storing A Banana Roll
  6. Why We Love This Recipe
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE
  9. Even More Recipes You’ll Love

This beautiful banana roll cake 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.

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

Banana Roll Cake Ingredients

caramel banana cake roll raw ingredients that are labeled
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Looking for a delicious banana dessert? This decadent caramel and banana cake is sure to impress. Plus, it’s a great way to use up ripe bananas.

So, if you’ve got some bananas that are starting to turn brown, don’t throw them out! Make this yummy cake instead.

For this banana roll recipe, you’ll need:

For The Cake:

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

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

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 as 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

The banana cake roll is a must-try for banana lovers. It’s a unique combination of banana, caramel, and cake rolled up into one delicious bite!

This recipe for banana roll is moist and banana-y flavored, complemented with the sweetness of caramel added. Irresistible to taste, it’s tangy, sweet, and flavorful.

For The Cake

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

flour, baking soda, salt, and baking powder in a bowl being whisked together

STEP TWO: Beat the eggs, granulated sugar, and vanilla for four to five minutes until a frothy pale yellow.

Add in the mashed banana and continue to mix on medium speed until well incorporated.

Use either a stand mixer or a medium-sized mixing bowl and an electric mixer, on high speed

eggs, sugar, and vanilla blended in a bowl

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

STEP FOUR: Use either a silicone 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 in the preheated oven for 12 to 13 minutes in an oven preheated to 375°F.

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

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.

PRO TIP:

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 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: Beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.

Use a handheld mixer on medium-high and a medium-sized mixing bowl.

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.

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 one hour to overnight.

STEP FOUR: Just before you are ready to serve this banana caramel roll cake, dust the cake with one tablespoon of powdered sugar.

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 Banana Cake With Caramel

For the best presentation, slice the banana roll into thin slices and arrange it on a plate.

Decorate the plate with fresh banana slices, mini meringues, coconut flakes, or caramel sauce – whichever fits the occasion and tastes great!

You can serve this recipe for banana roll as-is or drizzle the top of the cake with caramel sauce, hot fudge, or strawberry sauce.

Dust the cake with confectioner’s sugar and add whipped cream and vanilla ice cream for an even more decadent dessert.

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

Storing A Banana Roll

Storing a banana roll cake is straightforward – you just need to make sure it’s done properly. With these simple tips, your banana roll cake will remain delicious and moist all during its shelf life.

MAKE AHEAD: If you’re planning ahead or want to save time when entertaining, you can prepare the cake roll in advance.

After baking, let it cool completely. Once cooled, wrap it tightly in plastic wrap or aluminum foil to keep it from drying out.

Store it at room temperature for up to one day or in the refrigerator for up to two days.

IN THE FRIDGE: Store any leftovers tightly covered or in an airtight container in the refrigerator for up to one week. 

IN THE FREEZER: The cake roll can be made ahead of time and kept frozen for up to three months.

We recommend waiting to add the toppings until you are ready to serve.

To freeze, let the banana roll cake cool completely first. This stops sweating and extra moisture from forming on the cake – and keeps it fresh for longer.

Once it’s cool, wrap the cake roll in plastic wrap, then wrap it tightly in aluminum foil.

When you are ready to serve, allow the frozen cake roll to thaw in the fridge for two hours.

Let it sit on the counter for 30 minutes before topping it with caramel and slicing.

Why We Love This Recipe

IRRESISTIBLE TEXTURE: This cake roll is incredibly moist and tender, thanks to the mashed bananas incorporated into the batter.

CARAMEL MAGIC: The luscious caramel sauce drizzled over the cake roll adds a layer of sweet, buttery richness that perfectly complements the banana flavor.

EYE-CATCHING PRESENTATION: The rolled design of this cake not only makes it visually appealing but also creates a beautiful contrast between the golden cake and the caramel swirls.

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

A banana cake roll is a delicious and unique twist on traditional banana desserts.

The myriad flavors complement each other so well in this caramel banana cake roll recipe. The moist banana-flavored sponge cake has the perfect texture – light, fluffy, and not overly dense. It’s filled with light, fluffy cream and drips with sinful caramel sweetness.

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, and well-wrapped, for up to three 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 banana roll cake 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 salt
  • ¼ teaspoon baking soda
  • 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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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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