Banana Caramel Roll Cake

5 from 1 vote

A delightful dessert featuring a soft, fluffy cake rolled around a banana-flavored filling and smothered with rich caramel sauce.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Easy, Sweet

Servings: servings

Calories: 250kcal

Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by greasing it or lining it with parchment paper.
In a large mixing bowl, beat the egg yolks and sugar together until light and fluffy, about 5 minutes.
Gradually add the flour and baking powder, stirring until fully incorporated. Fold in the melted butter, mashed banana, and vanilla extract.
In another bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter without deflating them.
Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes, or until the cake springs back when touched.
Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Roll it up gently using the towel and let it cool completely.
Once the cake is cool, unroll it carefully, spread a layer of caramel sauce, and roll it back up. Dust with powdered sugar before serving.

For best results, use ripe bananas for maximum sweetness and ensure the cake cools completely before rolling to prevent cracking.