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This banana cake roll is a showstopper dessert for any occasion with a fluffy spiced sponge and creamy caramel filling spiraled together. I have been making this cake for birthdays and family dinners and it always disappears faster than anything else on the table.
The first time I made this for a family get together everyone asked for more slices and the gooey caramel center was the highlight.
Ingredients
- All purpose flour: gives the cake its structure make sure to spoon the flour into your measuring cup and level it off for accuracy
- Baking powder and baking soda: give plenty of lift and a tender crumb check that yours are fresh for the best rise
- Salt: enhances all the other flavors
- Ground cinnamon: adds wonderful warmth and a bakery style twist use fresh cinnamon if you can for best results
- Large eggs: provide richness and stability in the sponge room temperature eggs will blend easier
- Granulated sugar: sweetens the cake and helps with moisture I use regular white sugar for a fine crumb
- Lemon juice: brightens up the banana flavor use freshly squeezed juice for extra zing
- Mashed banana: delivers that iconic taste choose ripe spotty bananas for the best aroma and sweetness
- Cream cheese: for the filling brings creamy tang be sure it is nicely softened for easy mixing
- Butter: adds a silky texture to the filling and blends well with the caramel let it sit out to soften
- Caramel sauce: gives that irresistible gooey swirl opt for a thick store bought or homemade version
- Powdered sugar: sweetens and thickens the filling sift well to prevent lumps
- Whipped cream: tops the cake roll with a light cloudlike layer
- Sliced bananas and walnuts: bring a beautiful finish and more banana flair use ripe but firm bananas for topping and toast the nuts for fuller flavor
Step-by-Step Instructions
- Prepare the Pan:
- Line a twelve by seventeen inch baking pan with parchment paper cut about two inches longer than the pan and lightly coat with cooking spray. This helps the cake release easily and keeps it from sticking or tearing.
- Mix the Dry Ingredients:
- Whisk together all purpose flour baking powder baking soda salt and cinnamon in a small bowl. Mixing these separately ensures they are evenly distributed before combining with the wet ingredients.
- Beat Eggs and Sugar:
- In a large mixing bowl beat the eggs with granulated sugar until thick and pale. This process gives the cake its airy structure so do not rush it.
- Combine Wet and Dry:
- Add the flour mixture to the egg mixture and gently mix until just combined. Stir in the lemon juice and mashed banana making sure not to overmix which keeps the cake tender.
- Bake the Cake:
- Spread the batter smoothly in your prepared pan covering every corner. Bake at three hundred fifty degrees Fahrenheit for ten to fifteen minutes until the cake springs back when touched.
- Roll the Cake:
- While still warm fold one short edge of the parchment paper over the cake and begin rolling it into a log with the paper inside. This step is key for preventing cracks. Cool completely on a wire rack or in the fridge with the roll in place.
- Make the Filling:
- In a clean bowl beat softened cream cheese and butter with caramel sauce until creamy. Gradually sift in powdered sugar and beat until smooth. Keep the filling at room temperature so it spreads easily later.
- Fill and Re Roll:
- When the cake is cool unroll it gently and spread the filling evenly out to the edges. Carefully re roll the cake without the parchment paper.
- Top and Decorate:
- Pipe whipped cream over the finished roll sprinkle with sliced bananas and walnuts and drizzle generously with caramel sauce.
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Walnuts give the cake a perfect mild crunch that I absolutely love and I have memories of my dad sneaking pieces when I was not looking because he could not resist the nutty topping on this dessert
Storage Tips
Store any leftover banana cake roll tightly wrapped in plastic wrap in the refrigerator for up to four days. If you wish to keep it longer wrap the roll in foil and freeze it. Slice and thaw single servings in the fridge overnight when needed. Always add the sliced bananas topping fresh before serving for best texture.
Ingredient Substitutions
No caramel sauce on hand you can use honey or a thick dulce de leche as a filling swirl. If walnuts are not your thing swap them for toasted pecans or leave them out entirely. To make this gluten free try using a cup for cup gluten free flour blend instead of all purpose flour though texture may differ slightly.
Serving Suggestions
Serve the banana cake roll chilled or at room temperature. Add a scoop of vanilla ice cream on the side or a drizzle of chocolate sauce for a special treat. This cake makes an elegant centerpiece for brunch buffets as well as holiday tables.
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Cultural and Historical Context
Cake rolls like this are inspired by classic Swiss rolls from European baking traditions but this version spotlights rich Southern American flavors with banana and caramel. Over time I have tweaked the spices and filling to match the tastes of my family who all love banana desserts especially when they are layered with cream cheese goodness.
Recipe FAQs
- → How do I prevent the cake from cracking when rolling?
Roll the cake while it's still warm and pliable. Using parchment paper helps keep the sponge intact and makes rolling easier.
- → Can I make the cake in advance?
Yes, the rolled and filled cake can be refrigerated for up to 2 days. Add toppings just before serving for the best texture.
- → What can I use instead of walnuts for topping?
Pecans or toasted almonds make great alternatives. For a nut-free option, try chocolate shavings or just extra caramel drizzle.
- → Is it necessary to use caramel in the filling?
The caramel adds rich sweetness, but you can substitute with a touch of honey or maple syrup if preferred, or simply omit for a tangier filling.
- → Can overripe bananas be used?
Yes, overripe bananas provide maximum sweetness and moisture. Just be sure to mash thoroughly for a smooth batter.