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Banana Caramel Roulade

A delightful dessert of soft sponge cake filled with creamy banana filling and drizzled with rich caramel, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Sponge Cake
  • 4 large large eggs Fresh eggs work best.
  • 1 cup granulated sugar For sweetness.
  • 1 cup all-purpose flour Sifted for lighter texture.
  • 1/2 tsp baking powder Leavening agent.
  • 1/4 tsp salt Enhances flavor.
  • 1/2 tsp vanilla extract For flavor.
For the Filling
  • 2 ripe bananas, mashed Use overripe bananas for best flavor.
  • 1 cup heavy whipping cream Chilled for optimal whipping.
  • 2 tbsp powdered sugar To sweeten the cream.
  • 1 tsp vanilla extract For flavor.
For the Caramel Sauce
  • 1 cup granulated sugar For caramel base.
  • 6 tbsp unsalted butter, cut into pieces For richness.
  • 1/2 cup heavy cream To create the sauce.
  • a pinch of sea salt Enhances flavor.

Method
 

Baking the Sponge
  1. Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
  2. In a mixing bowl, beat the eggs and sugar together until fluffy and pale (about 5 minutes).
  3. Gently fold in the flour, baking powder, and salt using a spatula.
  4. Add the vanilla extract and mix gently.
  5. Pour the batter into your prepared pan and spread it evenly. Bake for about 12-15 minutes until it springs back when touched!
Cooling and Rolling
  1. Let the sponge cool in the pan for about 5 minutes, then carefully invert it onto a clean kitchen towel dusted with powdered sugar.
  2. Peel the parchment paper off and roll it up with the towel, starting from a short end. Let it cool completely.
Whipping Up the Filling
  1. In a clean bowl, whip the cream with powdered sugar and vanilla until it forms stiff peaks.
  2. Fold the mashed bananas into the whipped cream gently.
Assembling the Roulade
  1. Once the sponge has cooled completely, unroll it carefully and spread the banana cream mixture evenly across the surface.
  2. Roll it back up and place it seam-side down on a serving platter. Chill for at least 30 minutes to set.
Making the Caramel Magic
  1. In a saucepan, cook the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
  2. Once melted, add the butter carefully and stir until melted.
  3. Remove from heat and stir in the heavy cream and sea salt until smooth.

Notes

If caramel starts to harden, gently reheat it for a pour-over texture. Top with extra banana slices if desired. Don't worry about cracks in the roulade; it will taste amazing!