Sweet Banana Cake Roll
Delight in this charming Sweet Banana Cake Roll, a perfect balance of soft, fluffy cake and creamy, luscious filling. This recipe is ideal for a special occasion or a sweet treat to brighten your day.
Ingredients
Cake:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- ½ cup mashed bananas (from 1 medium-sized banana)
- ½ cup powdered sugar, divided for dusting
Filling:
- 4 ounces cream cheese, softened
- ⅓ cup light brown sugar, packed
- 1 tsp vanilla extract
- ¾ cup whipped topping
Topping:
- 1 tbsp powdered sugar
- 3 tbsp caramel sundae topping
Directions
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar until the mixture is thick and pale. Add vanilla extract and mashed bananas, mixing until well combined.
Gradually add the dry ingredients to the banana mixture, stirring just until incorporated. Be careful not to overmix.
3. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched.
4. Roll the Cake: Immediately loosen the edges of the cake from the pan and turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel from the short end and let it cool completely.
5. Make the Filling: While the cake cools, prepare the filling. Beat cream cheese, brown sugar, and vanilla extract until smooth. Gently fold in the whipped topping until well combined.
6. Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the filling evenly over the cake, then reroll it without the towel. Chill in the refrigerator to set.
7. Add the Finishing Touches: Before serving, dust the cake roll with powdered sugar and drizzle with caramel sundae topping for an extra touch of sweetness.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories per Serving: 320 kcal
Servings: 8
Enjoy this Sweet Banana Cake Roll as a delightful dessert that combines the rich flavors of banana and caramel with a light, airy texture. It’s sure to impress your family and friends!
Print
Sweet banana Cake Roll
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
Cake:
¾ cup all-purpose flour
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp baking soda
¼ tsp salt
3 eggs
½ cup granulated sugar
1½ tsp vanilla extract
½ cup mashed bananas (1 medium-sized banana)
½ cup powdered sugar, divided for dusting
Filling:
4 ounces cream cheese, softened
⅓ cup light brown sugar, packed
1 tsp vanilla extract
¾ cup whipped topping
Topping:
1 tbsp powdered sugar
3 tbsp caramel sundae topping
Instructions
Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
In a large bowl, beat eggs and granulated sugar until thick and pale. Beat in vanilla and mashed bananas.
Gradually add the flour mixture to the banana mixture, stirring just until incorporated.
Spread batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched.
Immediately loosen the edges of the cake and turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel from the short end and let cool completely.
To make the filling, beat cream cheese, brown sugar, and vanilla extract until smooth. Fold in whipped topping.
Carefully unroll the cake. Spread the filling evenly over the cake and reroll without the towel. Chill in the refrigerator before serving.
Dust with powdered sugar and drizzle with caramel topping before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320 kcal