Print Options

Back to Caramel Banana Cake Roll >

Include these items:

Select reviews >

Taste of Home Logo

Caramel Banana Cake Roll

Caramel Banana Cake Roll
Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.
8 ServingsPrep: 35 min. Bake: 10 min. + cooling

Ingredients

  • 3 egg whites
  • 2 eggs
  • 3/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1 teaspoon grated lemon peel
  • 1 tablespoon confectioners' sugar
  • 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 tablespoons fat-free caramel ice cream topping

Directions

  • Place egg whites in large bowl; let stand at room temperature for 30
  • minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; grease the paper and set aside.
  • In a large bowl, beat egg eggs on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in
© Taste of Home 2013

2 of 2

Caramel Banana Cake Roll (continued)

Directions (continued)

  • vanilla. Sift flour, baking soda, salt and baking powder together
  • twice; gradually add to egg mixture and mix well (batter will be
  • very thick). Stir in banana and lemon peel.
  • In a large bowl with clean beaters, beat egg whites on medium speed
  • until soft peaks form. Gradually beat in remaining sugar, 1
  • tablespoon at a time, on high until stiff peaks form. Gradually fold
  • into batter. Spread evenly into prepared pan.
  • Bake at 375° for 12-15 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
  • dusted with confectioners' sugar. Gently peel off waxed paper. Roll
  • up cake in the towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • For filling, in a large bowl, beat cream cheese and brown sugar until
  • smooth. Beat in vanilla; fold in whipped topping. Unroll cake;
  • spread filling over cake to within 1/2 in. of edges. Roll up again;
  • place seam side down on a serving platter. Cover and refrigerate for
  • at least 1 hour before serving.
  • Just before serving, sprinkle with confectioners' sugar and drizzle
  • with caramel topping. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts: 1 slice equals 269 calories, 4 g fat (2 g saturated fat), 50 mg cholesterol, 342 mg sodium, 54 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013