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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.
  • Total Time
    Prep: 35 min. Bake: 10 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3 large egg whites, room temperature
  • 2 large eggs, room temperature
  • 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 zest
  • 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 greased 15x10x1-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 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 zest.
  • 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.
Nutrition Facts
1 slice: 269 calories, 4g fat (2g saturated fat), 50mg cholesterol, 342mg sodium, 54g carbohydrate (0 sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • stephrae
    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

  • peanuts06
    Aug 3, 2013

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

  • vieux
    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)

  • jessicastant
    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.

  • maricusa
    Jan 14, 2010

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

  • sambugjoebear
    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! :)

  • BasketCase61
    Apr 9, 2009

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

  • sambugjoebear
    Aug 20, 2008

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