This Banana Caramel Roll Cake is a tender, golden sponge cake infused with ripe banana flavor, rolled around a luscious caramel cream filling, and finished with a glossy drizzle of caramel sauce. It’s a dessert that feels both nostalgic and elegant—like banana bread dressed up for a party. The sponge is light and airy, the filling is rich and creamy, and the caramel adds a buttery sweetness that ties it all together. Whether you’re baking for a celebration or simply want to impress your guests with something beautiful and homemade, this roll cake is a showstopper that’s easier to make than it looks.
Ingredients:
For the banana sponge cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 3 large eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup mashed ripe banana (about 1 medium banana)
- Powdered sugar, for dusting
For the caramel cream filling:
- 4 oz (115g) cream cheese, softened
- ⅓ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ¾ cup whipped topping or whipped cream
For the topping:
- 2–3 tablespoons caramel sauce (store-bought or homemade)
- Additional powdered sugar, for garnish
Instructions:
- Preheat and prepare the pan:
Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment as well. This ensures the cake releases cleanly after baking. - Mix the dry ingredients:
In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. - Beat the eggs and sugar:
In a large mixing bowl, beat the eggs on high speed for 4–5 minutes until thick, pale, and fluffy. Gradually add the sugar and continue beating until fully incorporated. Stir in the vanilla extract and mashed banana. - Combine wet and dry:
Gently fold the dry ingredients into the banana mixture using a spatula. Mix just until combined—avoid overmixing to keep the sponge light. - Bake the cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 12–14 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. - Roll the cake:
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake up with the towel inside. Let it cool completely on a wire rack—this sets the shape and prevents cracking later. - Make the filling:
In a medium bowl, beat the softened cream cheese and brown sugar until smooth and creamy. Add the vanilla extract and mix well. Gently fold in the whipped topping until light and fluffy. Chill the filling if needed to firm it up slightly. - Assemble the roll:
Once the cake is completely cool, carefully unroll it. Spread the caramel cream filling evenly over the surface, leaving a ½-inch border around the edges. Gently re-roll the cake (without the towel) and place it seam-side down on a serving platter. - Chill and finish:
Cover the cake with plastic wrap and refrigerate for at least 1 hour to set. Just before serving, dust the top with powdered sugar and drizzle with caramel sauce for a glossy, decadent finish.
Tips & Variations:
- Add crunch: Sprinkle chopped toasted pecans or walnuts over the filling before rolling for texture.
- Go tropical: Add a layer of sliced banana or pineapple to the filling for a fruity twist.
- Make ahead: This cake can be made a day in advance and stored in the fridge. Add the caramel drizzle just before serving.
- Homemade caramel: For a richer flavor, make your own caramel sauce with butter, brown sugar, and cream.
This Banana Caramel Roll Cake is a celebration of soft sponge, creamy filling, and golden caramel—each bite is a swirl of comfort and elegance. If you’d like a version with coconut or a chocolate drizzle next, I’d love to help you create it!