If you are craving a dessert that feels like a warm hug wrapped in sweetness, the Banana Caramel Roulade Recipe is exactly what you need. This delightful creation combines tender banana-infused sponge cake with luscious caramel sauce and whipped cream, rolled to perfection for a show-stopping treat that’s both simple and elegant. Whether you’re making it for a cozy family gathering or a special occasion, this roulade offers a beautiful balance of flavors and textures that will keep everyone asking for seconds.
Ingredients You’ll Need
The secret to this Banana Caramel Roulade Recipe’s magic lies in its straightforward, pantry-friendly ingredients that come together to create layers of flavor and texture. Each one plays a vital role in making the cake fluffy, moist, and irresistibly creamy.
- 4 large eggs, separated: Eggs provide structure and give the roulade a light, airy texture when the whites are whipped to perfection.
- 1/2 cup granulated sugar: Sweetens and helps the sponge cake rise beautifully.
- 1/2 teaspoon vanilla extract: Adds a warm, aromatic depth to the batter.
- 1/3 cup all-purpose flour: Keeps the cake delicate and tender with that perfect crumb.
- 1/4 teaspoon salt: Balances sweetness and enhances the flavors.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites so your roulade stays fluffy and light.
- 2 ripe bananas, mashed: The star ingredient that brings natural sweetness, moisture, and banana flavor to the cake.
- 1 cup heavy whipping cream: Creates the luscious, smooth whipped cream filling.
- 1/4 cup powdered sugar: Sweetens the whipped cream without any graininess.
- 1/2 teaspoon vanilla extract (for whipped cream): Perfectly complements the banana and caramel flavors in the filling.
- 1/2 cup caramel sauce (plus extra for drizzling): Adds rich, buttery caramel that makes this roulade truly decadent.
- Powdered sugar for dusting (optional): A final elegant touch to your finished roulade.
How to Make Banana Caramel Roulade Recipe
Step 1: Prepare the Sponge Base
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. Grease it lightly so your cake won’t stick. By beating the egg yolks with granulated sugar and vanilla extract until they turn pale and thick, you’ll create a rich base for the sponge. Then blend in those ripe mashed bananas for natural sweetness and moisture.
Step 2: Combine Dry Ingredients and Fold in Egg Whites
Whisk together the all-purpose flour and salt in a separate bowl, then fold this gently into the banana-egg yolk mixture to keep the batter light. Next, whip your egg whites with cream of tartar until stiff peaks form—this is where your roulade gets its fluffy lift. Combining them delicately in three additions ensures your batter stays airy and perfect for rolling.
Step 3: Bake and Roll the Cake
Pour the batter evenly into your prepared pan and bake for 12 to 14 minutes. The cake will spring back lightly when done. While still warm, invert onto a powdered sugar–dusted kitchen towel, peel off the parchment, and roll the cake gently within the towel starting from the short end. This step is crucial to prevent cracking later and helps form the classic roulade shape as it cools.
Step 4: Whip Cream and Prepare Filling
While the cake chills, whip the heavy cream with powdered sugar and vanilla until it holds stiff peaks. When the cake is cool enough, carefully unroll it and spread a generous layer of caramel sauce first, followed by the whipped cream. This combination infuses every bite with rich, creamy sweetness balanced by banana softness.
Step 5: Final Roll and Chill
Roll the cake back up, this time without the towel, to reveal those beautiful layers inside. Transfer it to a serving plate and chill for at least 30 minutes so the roulade firms up and flavors meld. Just before serving, dust with powdered sugar and drizzle extra caramel sauce for that irresistible finishing touch.
How to Serve Banana Caramel Roulade Recipe
Garnishes
Enhance your Banana Caramel Roulade Recipe with simple garnishes like thin banana slices, a sprinkle of toasted nuts, or a few fresh mint leaves. These add texture and brightness while keeping the focus on the star flavors. A light dusting of powdered sugar or a smooth caramel drizzle really elevates the presentation beautifully.
Side Dishes
This roulade pairs wonderfully with a scoop of vanilla ice cream or a small bowl of fresh berries. The cool ice cream contrasts with the rich caramel and fluffy cream, while berries provide a subtle tartness that cuts through the sweetness perfectly. For a warm twist, serve it alongside a cup of strong coffee or chai tea to complement the dessert’s comforting notes.
Creative Ways to Present
For a festive touch, slice the roulade into pinwheels and arrange them on a platter as bite-sized party treats. You can also set individual servings in clear glasses layered with extra caramel sauce and whipped cream for a stunning parfait-style dessert. These playful options give your Banana Caramel Roulade Recipe a fresh spin that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Banana Caramel Roulade covered tightly in the refrigerator for up to 3 days. Make sure it’s well wrapped to maintain its moisture and prevent it from absorbing other fridge odors. This way, every slice stays just as heavenly as when freshly made.
Freezing
If you want to enjoy this roulade later, it freezes well when wrapped securely in plastic wrap and foil. Freeze for up to one month. When ready to serve, thaw it overnight in the refrigerator to preserve the delicate textures and flavors.
Reheating
Since this dessert is best enjoyed chilled, reheating isn’t typically recommended. However, if you prefer it slightly warmed, let slices sit at room temperature for 15 minutes before enjoying. You can lightly warm the caramel drizzle separately and pour it over each slice for an extra gooey experience.
FAQs
Can I use frozen bananas in this Banana Caramel Roulade Recipe?
Yes, frozen bananas can be used as long as they are fully thawed and mashed well to avoid excess moisture that might affect the cake texture.
What if I don’t have cream of tartar? Can I skip it?
You can omit cream of tartar, but it helps stabilize egg whites for a fluffier roulade. A few drops of lemon juice or vinegar can be a good substitute if needed.
Is this Banana Caramel Roulade Recipe gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute with a gluten-free baking blend designed for cakes to make it suitable for gluten-sensitive diets.
Can I make the caramel sauce from scratch?
Absolutely! Homemade caramel sauce adds a lovely personal touch and lets you control sweetness and saltiness, which pairs wonderfully with the banana flavor.
How do I prevent the roulade from cracking when rolling?
Rolling the cake while it’s still warm—and using a powdered sugar-dusted towel to guide the roll—helps prevent cracking. Don’t rush this step to keep your roulade looking flawless.
Final Thoughts
Trying this Banana Caramel Roulade Recipe is like discovering a new favorite dessert that feels both nostalgic and indulgent. Its combination of fluffy banana sponge, rich caramel, and airy whipped cream makes for a crowd-pleaser every time. Don’t hesitate to give it a go—you’ll love how this effortless recipe brings warmth and sweetness to your table!
Print
Banana Caramel Roulade Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Banana Caramel Roulade featuring a light banana sponge cake rolled with smooth caramel sauce and fluffy whipped cream, perfect for a sweet dessert that impresses with both flavor and texture.
Ingredients
For the Banana Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 ripe bananas, mashed
For the Filling and Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/2 cup caramel sauce (plus extra for drizzling)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, beat the egg yolks with granulated sugar and vanilla extract until the mixture is pale and thick. Add mashed bananas and mix until well combined. In a separate bowl, sift together the flour and salt; gently fold these dry ingredients into the banana mixture.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form. Carefully fold the egg whites into the banana batter in three additions, being cautious not to deflate the mixture to keep the batter light and airy.
- Bake the Sponge Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes, or until the cake springs back when lightly touched, indicating it is perfectly baked and spongy.
- Roll the Cake: While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar. When the cake is done, immediately invert it onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely while rolled to form the roulade shape without cracking.
- Prepare Whipped Cream Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy whipped cream.
- Assemble the Roulade: Once the cake has cooled, gently unroll it. Spread the caramel sauce evenly over the cake surface, then layer the whipped cream over the caramel. Carefully roll the cake back up without the towel, maintaining the roulade shape.
- Chill and Serve: Transfer the roulade to a serving plate and chill in the refrigerator for 30 minutes to set. Before serving, dust with powdered sugar and drizzle with extra caramel sauce if desired for extra sweetness and presentation.
Notes
- Roll the cake while it is still warm to prevent cracking and ensure flexibility.
- For a richer caramel flavor, use salted caramel sauce or add a sprinkle of sea salt before rolling the cake.
- Make sure to fold the egg whites gently to maintain the light texture of the batter.
