Caramel Banana Cake Roll Recipe
Caramel Banana Cake Roll Recipe photo by Taste of Home

Caramel Banana Cake Roll Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 35 min. Bake: 10 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min. + cooling
MAKES: 8 servings

Ingredients

  • 3 egg whites
  • 2 eggs
  • 3/4 cup sugar, divided
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1 cup reduced-fat whipped topping
  • 1 tablespoon confectioners' sugar
  • 2 tablespoons fat-free caramel ice cream topping

Nutritional 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.

Directions

  1. 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.
  2. 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 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.
  3. 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.
  4. 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.
  5. 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.
  6. Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers. Yield: 8 servings.
Originally published as Caramel Banana Cake Roll in Light & Tasty February/March 2005, p42

Nutritional 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.

Reviews for Caramel Banana Cake Roll

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 24, 2014

"Very good. I did add a little cinnamon to the cake. The cake was a little hard to roll, as it cracked, but it all worked out. Instead of ice cream caramel sauce, I melted come caramel cubes, mixed with a little half and half and poured it over the cake. It was a hit at my house"

MY REVIEW
Reviewed Aug. 3, 2013

"Didnt have a nice flavor for me.. and was hard to roll up"

MY REVIEW
Reviewed Feb. 27, 2012

"@maricusa. Try some ground cinnamon or allspice in the filling or for something different whip 2 tbsp of peanut butter, 1 tbsp honey and some chili flakes into it for an interesting sweet, savory. spicy kick. In this case skip the caramel topping and just top the cake with a simple syrup flavoured as you like (a little Jack Daniel's does wonders)"

MY REVIEW
Reviewed Jul. 15, 2010

"I thought this was very good. A little time consuming but worth it. I actually made two because I had bananas to use up."

MY REVIEW
Reviewed Jan. 14, 2010

"Excellent cake recipe. Filling is pretty good but needs a little something else which I haven't figured out yet!"

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