Caramel Banana Cake Roll Recipe

4.5 8 7
Caramel Banana Cake Roll Recipe
Caramel Banana Cake Roll Recipe photo by Taste of Home
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Caramel Banana Cake Roll Recipe

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4.5 8 7
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + cooling

Ingredients

  • 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
  • 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

Line a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray with waxed paper and coat the paper with cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. 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. Before serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers. Yield: 8 servings.
Originally published as Caramel Banana Cake Roll in Light & Tasty February/March 2005, p42

Nutritional Facts

1 slice: 269 calories, 4g fat (2g saturated fat), 50mg cholesterol, 342mg sodium, 54g carbohydrate (0 sugars, 1g fiber), 6g protein.

  • 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
  • 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
  1. Line a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray with waxed paper and coat the paper with cooking spray; set aside.
  2. Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
  3. Spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. 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. Before serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers. Yield: 8 servings.
Originally published as Caramel Banana Cake Roll in Light & Tasty February/March 2005, p42

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stephrae User ID: 6656051 63738
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
peanuts06 User ID: 1740112 61245
Reviewed Aug. 3, 2013

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

MY REVIEW
vieux User ID: 4712790 61244
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
jessicastant User ID: 1945813 149828
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
maricusa User ID: 3568753 150689
Reviewed Jan. 14, 2010

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

MY REVIEW
sambugjoebear User ID: 617764 149827
Reviewed Jun. 15, 2009

"Very delicious! I made two of these for a family get together and we didn't have any leftovers. It will go quickly! :)"

MY REVIEW
BasketCase61 User ID: 880538 77734
Reviewed Apr. 9, 2009

"This has become one of my absolute favorite recipes! I made it often & always get asked for the recipe!"

MY REVIEW
sambugjoebear User ID: 617764 77732
Reviewed Aug. 20, 2008

"Very yummy! I made this for a family get together and it didn't last long!"

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