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
Scale
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
