Banana Caramel Roll Cake: The Ultimate Recipe & Baking Guide

Banana Caramel Roll Cake: Prepare to be utterly captivated by this decadent dessert that reimagines the classic Swiss roll with a tropical twist! Imagine a light and airy sponge cake, swirled with a luscious banana cream filling and then drizzled generously with a homemade caramel sauce that’s so good, you’ll want to eat it by the spoonful. This isn’t just a cake; it’s an experience.

While the origins of the Swiss roll itself are debated, with claims from Switzerland, Austria, and even other parts of Europe, the concept of rolling a filled sponge cake has been around for centuries. Our Banana Caramel Roll Cake takes this beloved technique and elevates it with the comforting flavors of banana and the rich sweetness of caramel, creating a modern masterpiece that pays homage to tradition.

What makes this cake so irresistible? It’s the perfect balance of textures and tastes. The soft, pillowy cake contrasts beautifully with the smooth, creamy banana filling. And that caramel sauce? It’s the crowning glory, adding a depth of flavor that will have everyone begging for seconds. Plus, while it looks impressive, this Banana Caramel Roll Cake is surprisingly easy to make, making it perfect for both special occasions and a delightful weekend treat. I promise, once you try it, it will become a new family favorite!

Ingredients:

• For the Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 1 cup buttermilk
• For the Caramel Filling:
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts (optional)
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk or heavy cream (to adjust consistency)

Preparing the Cake Batter:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it makes life so much easier! Make sure you get into all the corners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important to evenly distribute the baking powder and soda, which helps the cake rise properly. Set this aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! The creaming process incorporates air into the batter, which contributes to a tender cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, you’ll add about a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Fold in Bananas: Gently fold in the mashed bananas until evenly distributed throughout the batter.
7. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.

Baking the Cake:

1. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens can vary!
2. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Make sure it’s completely cool before frosting, or the frosting will melt.

Making the Caramel Filling:

1. Melt Butter and Sugar: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
2. Add Cream and Salt: Stir in the heavy cream and salt. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
3. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans or walnuts (if using).

Assembling the Roll Cake:

1. Prepare the Cake: Once the cake is completely cool, place it on a large piece of parchment paper or a clean kitchen towel.
2. Loosen the Edges: Gently loosen the edges of the cake from the parchment paper or towel.
3. Spread Caramel Filling: Spread the caramel filling evenly over the surface of the cake. Make sure to get it all the way to the edges!
4. Roll the Cake: Starting from one of the short ends, carefully roll the cake up tightly, using the parchment paper or towel to help you. Be gentle and patient! If the cake cracks a little, don’t worry – the frosting will cover it up.
5. Wrap and Chill: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the caramel filling to set. This will make it easier to slice and frost.

Making the Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy. Make sure there are no lumps!
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined.
3. Add Vanilla and Milk: Stir in the vanilla extract. Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. I like mine to be thick enough to hold its shape but still easy to spread.

Frosting and Serving:

1. Unwrap the Cake: Remove the chilled roll cake from the refrigerator and unwrap it.
2. Trim the Ends: Trim off the ends of the roll cake to create clean, even edges. This is optional, but it makes the cake look more professional.
3. Frost the Cake: Spread the cream cheese frosting evenly over the entire surface of the roll cake. You can get creative with your frosting technique – swirls, peaks, whatever you like!
4. Chill (Optional): If desired, chill the frosted cake for another 30 minutes to allow the frosting to set.
5. Slice and Serve: Slice the cake into 1-inch thick slices and serve. Enjoy! This cake is best served cold or at room temperature.

Conclusion:

This Banana Caramel Roll Cake isn’t just a dessert; it’s an experience. The moist banana cake, swirled with luscious caramel and topped with a creamy frosting, is a symphony of flavors and textures that will leave you wanting more. It’s the perfect balance of comforting familiarity and exciting indulgence, making it a guaranteed crowd-pleaser for any occasion. From the moment you take your first bite, you’ll understand why I’m so passionate about this recipe. It’s truly a must-try! But the best part? It’s surprisingly easy to make! Don’t let the “roll cake” aspect intimidate you. I’ve broken down each step to ensure success, even for beginner bakers. The reward is well worth the effort, trust me. Imagine the look on your friends’ and family’s faces when you present them with this stunning and delicious creation. It’s a showstopper that tastes even better than it looks. Now, let’s talk serving suggestions and variations. While this Banana Caramel Roll Cake is divine on its own, a scoop of vanilla ice cream or a dollop of whipped cream elevates it to another level of decadence. For a more sophisticated touch, try drizzling a bit of dark chocolate ganache over each slice. The bitterness of the chocolate perfectly complements the sweetness of the banana and caramel. If you’re feeling adventurous, consider adding chopped pecans or walnuts to the caramel filling for a delightful crunch. Or, for a tropical twist, incorporate shredded coconut into the cake batter. You could even experiment with different types of frosting. A cream cheese frosting would add a tangy counterpoint to the sweetness, while a brown butter frosting would enhance the nutty notes of the caramel. The possibilities are endless! And speaking of possibilities, this recipe is also incredibly versatile. You can easily adapt it to suit different dietary needs and preferences. For a gluten-free version, simply substitute the all-purpose flour with a gluten-free blend. For a vegan option, use plant-based milk, butter, and eggs. With a few simple tweaks, you can enjoy this delicious cake regardless of your dietary restrictions. I truly believe that this Banana Caramel Roll Cake is a recipe that everyone should have in their repertoire. It’s perfect for birthdays, holidays, or any time you want to treat yourself and your loved ones to something special. It’s a guaranteed hit that will impress even the most discerning palates. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it. And once you’ve made this incredible cake, I’d love to hear about your experience. Share your photos and stories in the comments below. Let me know what variations you tried and how they turned out. I’m always eager to learn from my readers and see how they’re making this recipe their own. Happy baking! I can’t wait to see your creations! Don’t forget to tag me in your social media posts so I can admire your beautiful Banana Caramel Roll Cake!

Print