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Caramel Banana Cake Roll

overhead shot of a slice of caramel banana cake roll drizzled with caramel sauce on a plate
We have adapted this Caramel Banana Cake Roll recipe from Lady Behind the Curtain. 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 mins
Cook Time 12 mins
1 hr
Total Time 1 hr 32 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 226 kcal


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



  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 cup mashed bananas 1 medium-sized banana
  • 1/2 cup powdered sugar divided, for dusting


  • 4 oz cream cheese softened
  • 1/3 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 3/4 cup whipped topping


  • 1 tbsp powdered sugar
  • 3 tbsp caramel sundae topping



  • 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, 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.


  • 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 in 1/2 inch servings.


Sodium: 169mgCalcium: 44mgVitamin C: 1mgVitamin A: 241IUSugar: 27gFiber: 1gPotassium: 127mgCholesterol: 62mgCalories: 226kcalTrans Fat: 1gSaturated Fat: 3gFat: 6gProtein: 4gCarbohydrates: 40gIron: 1mg