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Caramel Banana Cake Roll is a delicious sponge cake filled with a fluffy delicious filling
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4.50 from 2 votes

Caramel Banana Cake Roll

A fluffy sponge cake, a creamy delicious filling, and one of the best flavor combinations in the world--Banana + Caramel! 
Prep Time35 minutes
Cook Time12 minutes
Total Time47 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: banana cake, caramel, roll
Servings: 8 slices
Calories: 283kcal
Author: Rachael


  • 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

For the Filling:

  • 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


  • Spray a 110x15 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.

For the Filling:

  • Mix together all filling ingredients.
  • Spread the filling into unrolled cake
  • Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping.


Calories: 283kcal | Carbohydrates: 54g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 343mg | Potassium: 158mg | Sugar: 38g | Vitamin A: 145IU | Vitamin C: 1.2mg | Calcium: 56mg | Iron: 0.5mg