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Caramel Banana Cake Roll

A spiral of soft banana cake wrapped around creamy filling, finished with a caramel drizzle, this dessert turns overripe bananas into an impressive treat.
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 3 large Eggs
  • 3/4 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/2 cup Mashed bananas Use overripe bananas for more sweetness
  • 1/4 cup Powdered sugar For dusting
For the Filling and Topping
  • 8 ounces Cream cheese Softened
  • 1/2 cup Light brown sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Whipped topping
  • 1/4 cup Caramel sundae topping For drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F and prepare a 15x10x1 jelly roll pan with parchment paper and nonstick spray.
  2. Whisk together flour, baking powder, baking soda, ground cinnamon, and salt in a medium mixing bowl.
  3. Beat eggs, granulated sugar, and vanilla extract in a stand or handheld mixer on high speed until pale yellow and frothy.
  4. Gently mix in the mashed bananas into the whipped egg mixture.
  5. Fold in the dry mixture until no dry streaks remain.
Baking and Rolling
  1. Spread the batter in the prepared pan and bake for 12-13 minutes until lightly golden.
  2. Dust a clean tea towel with powdered sugar and flip the cake onto it, rolling the cake while it's warm.
Filling and Assembling
  1. Beat cream cheese, light brown sugar, and vanilla extract until smooth, then fold in the whipped topping.
  2. Unroll the cooled cake and spread the filling, then roll it back up without the towel.
  3. Chill the assembled cake roll for at least 1 hour before serving.

Notes

Use heavily spotted or mostly brown bananas for best flavor. Don't skip the powdered sugar on the towel to avoid sticking during rolling. Let the cake cool completely to minimize cracking.