Banana Caramel Roll

The smell of warm caramel and bananas baking together is just everything. It’s sweet, buttery, and makes the whole kitchen feel cozy. The first time I made it, I couldn’t wait to dig in right from the pan.

The soft banana bread wrapped with gooey caramel is pure comfort. Every bite melts in your mouth with that mix of sweet and creamy. It’s like dessert and breakfast rolled into one.

I love baking this when I want something simple but special. It’s golden, soft, and so full of flavor. You’ll find yourself cutting “just one more slice” every single time.

So yeah, let’s get baking and make your kitchen smell amazing. It’s easy, it’s cozy, and oh my, it’s worth it. You’ll want to make it again before the pan even cools.

Why You’ll Love This Recipe

• Elegant Yet Easy: This recipe uses simple ingredients to create a dessert that looks like a masterpiece.
• Banana-Caramel Bliss: The pairing of ripe bananas and luscious homemade caramel sauce is pure magic.
• Soft and Fluffy: The sponge roll is tender, light, and perfectly balanced.
• Great for Any Occasion: Whether it’s a birthday, dinner party, or casual weeknight treat, this roll fits the bill.
• Customizable: Add nuts, drizzle with chocolate, or sprinkle extra toppings to make it your own.

Kitchen Tools You’ll Need

Before diving in, make sure you have these tools handy:

• Jelly roll pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Clean kitchen towel
• Spatula
• Saucepan

Ingredients

Here’s a breakdown of what you’ll need to create this delicious dessert:

For the Sponge Roll:

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1 tsp vanilla extract

For the Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 ripe bananas, sliced

For the Caramel Sauce:

• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

For Garnish:

• Crushed graham crackers
• Banana slices
• Powdered sugar

Step-by-Step Instructions

Follow these detailed steps to make your Banana Caramel Roll:

1. Prepare the Sponge Roll

1. Preheat the Oven: Heat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. Separate the Eggs: Separate the egg yolks from the whites. Place them in two large mixing bowls.
3. Beat the Yolks: Using an electric mixer, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale and fluffy. Add the mashed bananas and vanilla extract, and mix until combined.
4. Whisk the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this mixture into the egg yolk mixture until smooth.
5. Whip the Egg Whites: Clean the mixer beaters, then whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
6. Combine: Gently fold the whipped egg whites into the banana batter in three batches, ensuring you don’t deflate the mixture.
7. Bake the Sponge: Pour the batter evenly into the prepared pan, spreading it to the edges. Bake for 12-15 minutes or until the cake springs back when lightly touched.

2. Roll the Sponge

1. Prepare the Towel: Lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
2. Roll the Cake: Carefully flip the warm cake onto the towel and peel off the parchment paper. Roll the cake (with the towel inside) starting from the short edge. Let it cool completely in this rolled shape to prevent cracking later.

3. Make the Caramel Sauce

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter.
2. Add Sugar and Cream: Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
3. Finish: Remove from heat, then stir in vanilla extract and a pinch of salt. Let it cool slightly before using.

4. Prepare the Filling

1. Whip the Cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Assemble the Roll

1. Unroll the Cake: Carefully unroll the cooled sponge cake.
2. Add the Filling: Spread the whipped cream evenly over the cake, leaving a 1-inch border. Add the sliced bananas over the whipped cream.
3. Roll It Up: Gently re-roll the cake without the towel. Place it seam-side down on a serving platter.

6. Add the Caramel Sauce and Garnish

1. Drizzle the Sauce: Pour the caramel sauce over the top of the roll, letting it drip down the sides.
2. Garnish: Sprinkle with crushed graham crackers, banana slices, and a dusting of powdered sugar.

Serving Suggestions

This Banana Caramel Roll pairs wonderfully with:

• A dollop of whipped cream on the side
• A scoop of vanilla or caramel ice cream
• A warm cup of coffee or tea

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The roll tastes even better the next day as the flavors meld!
• Freeze: Wrap the roll tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.

Nutritional Information (Per Serving)

Calories	340
Carbs	45g
Protein	5g
Fat	16g

Variations and Tips

• Make It Nutty: Add crushed walnuts or pecans to the filling for extra texture.
• Go Tropical: Use coconut whipped cream and drizzle with chocolate sauce for a tropical twist.
• Add Spice: Mix a pinch of cinnamon or nutmeg into the sponge batter for added warmth.

FAQs

Can I make this ahead of time?

Yes! You can prepare the roll a day in advance and refrigerate it. Add the caramel sauce and garnishes just before serving.

What if my cake cracks?

No worries! Simply use extra whipped cream to “glue” the cracks together, then cover them with caramel and garnish.

Can I use store-bought caramel?

Absolutely! While homemade caramel tastes divine, store-bought works in a pinch.