If you’re the kind of dessert lover who dreams of a classic banana cake dressed up with a little dramatic flair, let me introduce you to your new obsession: the Caramel Banana Cake Roll. This beautiful rolled cake is filled with tangy cream cheese banana filling, then finished with a gloriously gooey drizzle of caramel sauce. Whether you’re making it for a special occasion or just to brighten a weekday, this is one of those show-stopping treats that makes every baker feel like a superstar and every bite taste like pure celebration.
Ingredients You’ll Need
This Caramel Banana Cake Roll brings together everyday ingredients to create something truly memorable. Each flavor and texture is carefully balanced, so don’t skip or skimp—the magic is in how these elements work together.
- Eggs: Provide structure and that light sponge texture essential to an easy-to-roll cake.
- Granulated sugar: Sweetens the cake itself and helps achieve that delicate, tender crumb.
- Mashed ripe banana (for cake): Adds sweetness, moisture, and that irresistible banana aroma.
- Vanilla extract: Infuses warmth and depth, tying together the banana and caramel flavors.
- All-purpose flour: Forms the cake’s base—measured just right for a soft, flexible sponge.
- Baking powder: Gives the cake lift so it stays light, not dense.
- Ground cinnamon: Unexpectedly enhances the banana flavor with a cozy, comforting note.
- Salt: Balances the sweetness and deepens all the flavors.
- Cream cheese (filling): Creates a tangy, creamy layer that contrasts perfectly with the cake and caramel.
- Unsalted butter (filling): Adds richness and makes the filling extra silky.
- Powdered sugar (filling): Sweetens the filling while keeping it smooth and spreadable.
- Vanilla extract (filling): Pulls the flavors together in the creamy center.
- Mashed banana (filling): Doubles down on banana goodness and brings moisture to the filling.
- Caramel sauce: The crowning glory—drizzle generously for maximum wow factor.
- Powdered sugar (for dusting): Optional, but a pretty dusting gives that perfect bakery finish.
How to Make Caramel Banana Cake Roll
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. Give it a light grease to ensure the cake releases with zero stress. This prep work makes rolling the Caramel Banana Cake Roll much easier and keeps the cake looking gorgeous.
Step 2: Whip Up the Banana Cake Batter
In a large mixing bowl, beat together the eggs and granulated sugar for 3 to 4 minutes. Don’t rush here—you want the mixture pale, thick, and almost tripled in volume. Stir in your mashed banana and a splash of vanilla extract. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt, then gently fold the dry mixture into the wet ingredients just until combined. Be gentle to keep that sponge nice and airy.
Step 3: Bake the Cake
Pour the batter into your prepared pan, using an offset spatula to get an even layer all the way to the corners. Bake for 12 to 14 minutes, until the cake springs back lightly when touched. It’s quick, so don’t wander away—overbaking makes rolling tricky.
Step 4: Roll While Warm for Perfect Spirals
Here’s the fun part: Immediately turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment, then roll the cake up, towel and all, from the short end. Rolling while warm prevents cracks—this is classic Caramel Banana Cake Roll magic! Let it cool completely, still rolled in the towel.
Step 5: Make the Banana Cream Cheese Filling
Beat the softened cream cheese and butter together until super smooth. Gradually add the powdered sugar, vanilla, and mashed banana, and whip until light and fluffy. This filling is a dream—don’t be surprised if you find yourself sneaking a spoonful (or two).
Step 6: Fill and Re-Roll
Once the cake has cooled, gently unroll it. Spread the banana cream cheese filling evenly from edge to edge, then roll it up again—this time without the towel. Go slowly and roll gently to avoid cracks. Place the seam side down to help the roll hold its shape.
Step 7: Drizzle with Caramel and Finish
Transfer your Caramel Banana Cake Roll to a serving platter. Drizzle generously with caramel sauce and, if you like, dust with a bit more powdered sugar for bakery-level presentation. Chill for at least one hour to help firm it up before slicing into showstopping swirls.
How to Serve Caramel Banana Cake Roll
Garnishes
Go all out with toppings! A little extra caramel drizzle never hurt, and a light sprinkle of powdered sugar adds classic charm. For a pop of color or a hint of freshness, try scattering a few banana slices or toasted chopped nuts right before serving—just be sure to add bananas at the last minute so they look their best.
Side Dishes
This roll is plenty luscious on its own, but if you’re throwing a party, consider setting it beside a bowl of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A hot cup of rich coffee or black tea is its perfect match—both balance the sweetness and round out the experience delightfully.
Creative Ways to Present
If you want to wow a crowd, slice your Caramel Banana Cake Roll on a diagonal for extra flair, or cut into bite-sized pinwheels for a dessert platter. For special occasions, nestle slices onto small plates with an extra caramel drizzle and finish with edible gold flakes or a sprig of mint for that “bakery boutique” vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Caramel Banana Cake Roll wrapped snugly in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to three days—just be sure to store it chilled, since the cream cheese filling needs the cold to stay safe and delicious.
Freezing
If you want to get ahead, you can freeze the whole cake roll or individual slices. Wrap tightly in plastic wrap, then foil, and store in the freezer for up to two months. Thaw overnight in the fridge before serving, and wait to add caramel and garnishes until after thawing for best results.
Reheating
You don’t need to reheat this cake—it’s lovely served chilled or at cool room temperature. If you do want to take the chill off, let slices sit on the counter for about 15 minutes before serving. For the gooeyest caramel, warm the sauce separately and drizzle just before eating.
FAQs
Can I substitute store-bought caramel sauce for homemade?
Absolutely! Either kind works beautifully for the Caramel Banana Cake Roll. If you’ve got time, homemade adds a buttery, rich depth, but there’s no shame in reaching for a good-quality store-bought caramel for instant gratification.
What’s the best way to keep the cake from cracking when rolling?
The real secret is to roll the cake up while it’s still warm and pliable, right after baking. Dusting your towel with powdered sugar also prevents sticking. Take your time unrolling and re-rolling, and you’ll get those gorgeous cake spirals every time.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and double-check that your baking powder is gluten-free. The texture may be slightly more delicate, so be extra gentle when rolling your Caramel Banana Cake Roll.
Can I prepare the cake roll in advance?
Definitely. This cake is actually better when it has time in the fridge to chill and the flavors meld. You can bake, fill, and store it (tightly wrapped) for up to 24 hours before serving. Just wait to garnish with caramel and bananas until you’re ready to present.
How should I store leftovers, and can I freeze it?
Wrap leftover Caramel Banana Cake Roll slices in plastic or store them in an airtight container in the fridge for up to three days. For longer-term storage, freeze as outlined above and thaw in the fridge before serving. Always add fresh garnishes after thawing.
Final Thoughts
If you’re looking for a dessert that’s worth gathering friends around the table, the Caramel Banana Cake Roll is truly unforgettable. With its playful swirl and dreamy combination of banana, caramel, and cream cheese, it’s a recipe that delights every time. Give it a try—you’ll love both the process and every melt-in-your-mouth bite!
Print
Caramel Banana Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 30 minutes (includes chilling time)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of caramel and banana with this Caramel Banana Cake Roll. A moist banana cake filled with a creamy banana and cream cheese filling, topped with a luscious caramel drizzle.
Ingredients
For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mashed banana (about 1 medium banana)
For the caramel drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Beat eggs and granulated sugar until thick and pale. Mix in banana and vanilla.
- Whisk flour, baking powder, cinnamon, and salt. Fold into the banana mixture.
- Pour batter into the pan and bake for 12–14 minutes. Roll the cake while warm.
- Make the filling by beating cream cheese, butter, powdered sugar, vanilla, and banana.
- Spread the filling over the cake, roll it back up, drizzle with caramel, and chill before slicing.
Notes
- For easier rolling, roll the cake while warm.
- You can use homemade or store-bought caramel sauce.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
