Quick Banana Caramel Roll Cake
A delightful dessert combining ripe bananas and rich caramel in a soft, fluffy roll cake.
Equipment
- Mixing Bowl
- Jelly Roll Pan
- Spatula
- Kitchen Towel
Ingredients
Ingredients
- 2 medium Ripe Bananas Mashed, the riper the better for sweetness.
- 1 cup All-Purpose Flour Sifted for lighter consistency.
- 3/4 cup Granulated Sugar Enhances sweetness and caramel flavor.
- 1 teaspoon Baking Powder Leavening agent for a light and fluffy cake.
- 1 pinch Salt Balances sweetness.
- 1/2 cup Unsalted Butter Melted for richness.
- 2 large Eggs Provides structure and moisture.
- 1 cup Caramel Sauce For filling; homemade or store-bought.
- 1/4 cup Powdered Sugar For dusting the roll cake.
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by greasing it lightly with butter and lining it with parchment paper.
- Mash the ripe bananas in a mixing bowl until smooth.
- In another bowl, combine flour, sugar, baking powder, and salt. Whisk together.
- In a separate bowl, whisk the eggs until frothy, then mix in melted butter and mashed bananas.
- Gradually combine wet and dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes until lightly golden and springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Once the cake is baked, let it cool for 5 minutes, then flip it onto the towel.
- Roll the cake with the towel from one short end to create a log shape and let it cool completely.
- Prepare caramel sauce if making from scratch.
- Once cooled, unroll the cake and spread caramel sauce over it, leaving an inch border.
- Roll the cake back up tightly and transfer to a serving platter.
- Drizzle additional caramel sauce over the top and dust with powdered sugar.
- Slice and serve.
Notes
Store leftovers tightly wrapped in the refrigerator for up to three days.