Description
This banana caramel roulade is a light sponge rolled with whipped caramel cream and ripe bananas. Elegant, simple, and perfect for dessert or brunch!
Ingredients
4 large eggs (separated)
3/4 cup granulated sugar
2 ripe bananas (mashed)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup heavy cream
1/2 cup caramel sauce
Powdered sugar (for dusting)
Banana slices, nuts, or caramel for topping
Instructions
1. Preheat oven to 350°F and line a 10×15 inch baking sheet with parchment.
2. Separate eggs. Whip whites until stiff peaks form. In another bowl, beat yolks and sugar until pale. Mix in mashed bananas.
3. Fold dry ingredients into yolk mixture. Gently fold in egg whites last.
4. Spread batter evenly onto pan and bake for 12–15 minutes until golden and springy.
5. Lay a kitchen towel on counter and dust with powdered sugar. Flip warm cake onto towel, peel off parchment, and roll (with towel inside). Cool completely.
6. Whip heavy cream until thick, then fold in caramel sauce.
7. Unroll cooled sponge, spread cream, and roll back gently.
8. Chill, then top with banana slices, nuts, or extra caramel before serving.
Notes
Roll the sponge while warm to prevent cracking.
Chill before slicing for clean cuts.
Can be made 1–2 days ahead and stored in the fridge.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: banana caramel roulade, banana roll cake, caramel sponge roll