Description
Moist banana cake swirled with rich caramel filling and topped with tangy cream cheese frosting.
Ingredients
Scale
- 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
- 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)
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mashed bananas until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 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.
- Stir in the heavy cream and salt. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
- Remove from heat and stir in the vanilla extract and chopped pecans or walnuts (if using).
- Once the cake is completely cool, place it on a large piece of parchment paper or a clean kitchen towel.
- Gently loosen the edges of the cake from the parchment paper or towel.
- Spread the caramel filling evenly over the surface of the cake.
- Starting from one of the short ends, carefully roll the cake up tightly, using the parchment paper or towel to help you.
- 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.
- In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Stir in the vanilla extract. Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Remove the chilled roll cake from the refrigerator and unwrap it.
- Trim off the ends of the roll cake to create clean, even edges (optional).
- Spread the cream cheese frosting evenly over the entire surface of the roll cake.
- Chill the frosted cake for another 30 minutes to allow the frosting to set (optional).
- Slice the cake into 1-inch thick slices and serve.
Notes
- Make sure your butter and cream cheese are properly softened for the frosting to be smooth.
- Don’t overmix the cake batter, as this can lead to a tough cake.
- Chilling the rolled cake is crucial for the caramel filling to set and make slicing easier.
- Adjust the amount of milk or cream in the frosting to achieve your desired consistency.
- Pecans or walnuts can be omitted from the caramel filling if desired.
- Prep Time: 45 minutes
- Cook Time: 35 minutes