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Caramel Banana Cake Roll

A moist, fluffy cake rolled around creamy banana filling and drizzled with luscious caramel, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 ripe bananas, mashed
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup caramel sauce (store-bought or homemade)
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a jelly roll pan by lining it with parchment paper and lightly greasing it.
Mixing the Base
  1. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy, about 3-5 minutes.
Add Bananas and Dry Ingredients
  1. Gently fold in the mashed bananas, vanilla extract, baking powder, baking soda, and salt until well combined.
  2. Gradually sift in the flour while mixing gently to avoid over-mixing.
Bake
  1. Pour the batter onto the prepared jelly roll pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Roll
  1. Let the cake cool for about five minutes. Dust a clean kitchen towel with powdered sugar, flip the cake onto it, and gently peel away the parchment paper.
  2. Roll the cake tightly in the towel lengthwise and let it cool completely.
Fill and Finish
  1. Unroll the cooled cake, spread a generous layer of caramel sauce, and re-roll the cake without the towel.
  2. Drizzle more caramel on top before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, wrap in plastic wrap and freeze for up to a month. To reheat, thaw in the fridge overnight.