Banana Cake Roll Caramel (Print Format)
Soft banana sponge filled with creamy caramel and topped with sliced bananas and walnuts.
# Ingredients:
→ Cake
01 -
3/4 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
3 large eggs
07 -
1 cup granulated sugar
08 -
1 teaspoon lemon juice
09 -
1 cup mashed banana
→ Filling
10 -
8 ounces cream cheese, softened
11 -
4 tablespoons butter, softened
12 -
3 tablespoons caramel sauce
13 -
1 cup powdered sugar, sifted
→ Topping
14 -
Whipped cream
15 -
Sliced bananas
16 -
Caramel sauce
17 -
Walnuts
# Steps:
01 -
Preheat the oven to 350°F (175°C). Line a 12x17 inch pan with parchment paper, ensuring it is at least 2 inches longer than the pan. Spray the pan with cooking spray.
02 -
In a small bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon.
03 -
In a separate bowl, beat the eggs and sugar until well combined. Add the flour mixture and mix until just combined. Stir in the lemon juice and mashed banana.
04 -
Spread the batter evenly over the prepared pan. Place in the oven and bake for 10 minutes, checking for doneness. Bake for up to 5 minutes longer if needed.
05 -
Remove the pan from the oven. Fold one end of the parchment paper over the cake and roll it up while it is still warm. This prevents cracking. Place the rolled cake on a wire rack to cool or refrigerate to chill.
06 -
Beat the cream cheese, butter, and caramel sauce together until creamy. Sift in the powdered sugar and beat until smooth. Keep at room temperature for easier spreading.
07 -
Unroll the cooled cake carefully and spread the filling evenly across the surface. Roll the cake back up, removing the parchment paper as you go.
08 -
Pipe whipped cream on top of the rolled cake. Add sliced bananas, drizzle with caramel sauce, and sprinkle with walnuts.