There’s something incredibly satisfying about the perfect blend of flavors and textures in a dessert. When you bring together the soft, spongy texture of a cake roll with the rich, creamy delight of cream cheese and the sweet, nuanced flavors of caramel and banana, you’ve got a recipe for something truly special. Today, we’re diving into a dessert that promises to be a hit at any gathering or a luxurious treat for a quiet evening at home: the Caramel Banana Cake Roll.
The Essence of the Cake
This dessert is a harmonious blend of comfort and sophistication. It starts with a light and airy banana-flavored cake, rolled around a luscious cream cheese filling, and topped with a gentle dusting of powdered sugar and a generous drizzle of caramel. Each bite is a journey through layers of flavor and texture, combining to create a dessert that’s as delightful to eat as it is beautiful to behold.
Ingredients You’ll Need
Let’s break down what you’ll need to bring this culinary delight to life:
For the Cake:
- ¾ cup of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of salt
- ¼ teaspoon of baking soda
- 3 eggs
- ½ cup of granulated sugar
- 1½ teaspoons of vanilla extract
- ½ cup of mashed bananas (about 1 medium-sized banana)
- ½ cup of powdered sugar, divided, for dusting
For the Cream Cheese Filling:
- 4 ounces of cream cheese, softened
- ⅓ cup of light brown sugar, packed
- 1 teaspoon of vanilla extract
- ¾ cup of whipped topping (e.g., Cool Whip)
For the Topping:
- 1 tablespoon of powdered sugar
- 3 tablespoons of caramel sundae topping
Directions to Deliciousness
- Preparation: Preheat your oven to 375°F (190°C). Get a 15x10x1 jelly roll pan ready by lining it with parchment paper and spraying it lightly with nonstick spray.
- Make the Cake Batter: In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. In a separate bowl, beat the eggs, granulated sugar, and vanilla extract for 4-5 minutes until you achieve a frothy pale yellow mixture. Stir in the mashed banana. Gently fold the flour mixture into the wet ingredients until just combined, then spread the batter evenly in the prepared pan.
- Bake: Slide the pan into the oven for 12-13 minutes. As soon as it’s done, immediately transfer the cake onto a tea towel dusted with powdered sugar, roll it up (towel included), and let it cool.
- Prepare the Filling: While the cake cools, beat together the cream cheese, brown sugar, and vanilla extract until smooth. Fold in the whipped topping gently.
- Assemble: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, then re-roll it without the towel. Place it in the refrigerator to chill.
- Finishing Touches: Before serving, dust the cake roll with powdered sugar and drizzle it with caramel topping.
Ready to Serve
This Caramel Banana Cake Roll is not just a dessert; it’s a statement. Whether you’re looking to impress guests, treat yourself, or bring a touch of sweetness to family dinner, this cake roll is sure to be a memorable part of the meal. With a prep time of 20 minutes and a cook time of just 13 minutes, you’re less than an hour away from enjoying a slice of this decadent dessert. Yielding 8 servings at 320 kcal each, it’s a delight you can feel good about sharing… or keeping all to yourself. Enjoy the process, savor the flavors, and let this cake roll be a testament to the joy of baking and the beauty of blending flavors.
Caramel Banana Cake Roll
Ingredients:
For The Cake:
¾ cup of all-purpose flour
½ teaspoon of baking powder
½ teaspoon of ground cinnamon
¼ teaspoon of salt
¼ teaspoon of baking soda
3 eggs
½ cup of granulated sugar
1½ teaspoons of vanilla extract
½ cup of mashed bananas (1 medium-sized banana)
½ cup of powdered sugar, divided, for dusting
For The Cream Cheese Filling:
4 ounces of cream cheese, softened
⅓ cup of light brown sugar, packed
1 teaspoon of vanilla extract
¾ cup of whipped topping (Cool Whip)
For The Topping:
1 tablespoon of powdered sugar
3 tablespoons of caramel sundae topping
Directions:
Preheat oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray.
In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and baking powder. Set aside.
Beat eggs, granulated sugar, and vanilla for 4-5 minutes until frothy pale yellow. Mix in mashed banana.
Fold the flour mixture into the wet ingredients and spread evenly in the prepared pan.
Bake for 12-13 minutes. Immediately transfer to a tea towel dusted with powdered sugar, roll up, and cool.
For filling, beat cream cheese, brown sugar, and vanilla until smooth. Fold in whipped topping.
Unroll the cake, spread the filling, re-roll, and chill. Dust with powdered sugar and drizzle with caramel topping before serving.
Prep Time: 20 minutes | Cooking Time: 13 minutes | Total Time: 33 minutes + chilling
Kcal: 320 kcal | Servings: 8 servings