Caramel Banana Cake Roll: A fluffy sponge cake, a creamy delicious filling, and one of the best flavor combinations in the world–Banana + Caramel! 
You guys, I decided to call the week leading up to my birthday cake week. I have never been much of a cake eater, so I decided to try making a bunch of different cakes, and see which one I love best. I went to FB and asked people for suggestions for their favorites, and my sister in law sent over this Caramel Banana Cake Roll from Lady Behind the Curtain.
Caramel Banana Cake Roll was absolutely delicious, and while very sweet, no one at my house complained. They LOVED it. And my brother in law loved it and asked for it for his birthday. And my sister loved it and asked for it for hers. So I have since made this cake dozens of times. So while this is not actually my recipe, I knew I had to share it with you.
Cake rolls are too much fun. I love that you basically get the frosting on the inside of the cake, and that it is usually better than frosting, usually it is a creamy, fluffy, delicious filling instead. I think one of the reasons I have never been a big cake eater is I don’t love frosting. With the exception of this peanut butter frosting, which is my absolute favorite thing ever, and I could eat with a spoon, and do! So give me filling over frosting, and I am a happy woman.
MY LATEST RECIPESI have a pumpkin cake roll recipe I love, and a chocolate raspberry cake roll. But Caramel Banana Cake Roll will always remain my favorite cake roll simply because of the caramel and banana combination.
Tips for Making Cake Rolls:
- Bake the cake on parchment paper, and make sure it is fully baked. BUT…do not over bake. The cake is done when you lightly touch the surface with the tip of your finger and the cake springs back.
- Before rolling your cake roll, dust a Tea Towelwell with confectioner’s sugar. You want to make sure your hot cake doesn’t stick to the cloth. If you were working with chocolate, I would suggest dusting with cocoa powder instead.
- Let it cool completely. You want it to cool completely before you try adding the filling, otherwise it will not hold together as well.
- Chill the cake. After filling it, give it time to chill. This will help everything stay together and make it easier to slice!
More cakes and frostings!:
- Mandarin Orange Cake with Pineapple Fluff Frosting
- Caramel Cashew Cake (No Dairy, No Eggs)
- Mini Caramel Chocolate Cake Bites
- Peanut Butter Frosting
- Red Velvet Mini Bundt Cake with Sweet Cream Cheese Frosting
Yields 8 slices
35 minPrep Time
12 minCook Time
47 minTotal Time
Save RecipeIngredients
- 1 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 eggs
- 3/4 cup sugar, divided
- 1/2 cup mashed ripe banana (about 1 medium)
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 3 egg whites
- 1 tablespoon confectioners' sugar
- 4 ounces reduced-fat cream cheese
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup reduced-fat whipped topping
- 1 tablespoon confectioners' sugar
- 2 tablespoon fat-free caramel ice cream topping
Instructions
- Spray a 1 10x15 inch baking pan with nonstick cooking spray.
- Line the same pan with waxed paper and coat the paper with non stick cooking spray; set aside.
- Combine the flour, baking soda, salt and baking powder. Set aside
- In a separate mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
- In a separate mixing bowl, beat egg whites on medium speed until soft peaks form. Then gradually beat in remaining sugar, a tablespoon at a time, at high speed until stiff peaks form.
- Add flour mixture to banana mixture; mix gently until combined.
- Fold in egg white mixture.
- Spread into prepared pan. I find that to get it to spread evenly, picking up the pan, and sort of banging it down onto a counter can help.
- Bake at 375 degrees for 10-12 minutes, until cake springs back when touched.
- Cool 5 minutes in pan, on rack.
- Dust a kitchen towel with confectioner sugar
- Turn cake onto the dusted kitchen towel
- Peel off waxed paper. Be careful when doing so.
- Roll up cake in towel jelly-roll style, starting with a short side.
- Cool completely on a wire rack.
- Unroll cake after completely cooled, so you can fill it, and re-roll it.
- Mix together all filling ingredients.
- Spread the filling into unrolled cake
- Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
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