Banana Caramel Roll Cake Recipe


Embark on a journey of flavor and sophistication with our tantalizing Banana Caramel Roll Cake. This delightful treat seamlessly blends the richness of caramel, the sweetness of bananas, and the lightness of sponge cake into a mesmerizing dessert experience. Perfect for any occasion, whether it’s a special celebration or simply a craving for something extraordinary, this recipe is sure to delight your taste buds and impress your guests.


  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract

For the filling:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 ripe bananas, sliced

For the caramel sauce:

  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

For garnish:

  • Crushed graham crackers
  • Banana slices
  • Powdered sugar


  1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper.
  2. Prepare the Sponge: In a mixing bowl, beat the egg yolks with 1/2 cup of sugar until the mixture is light and fluffy. Stir in the mashed bananas and vanilla extract.
  3. Whip the Egg Whites: In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar while whisking until stiff peaks form.
  4. Combine Dry Ingredients: Sift together the flour, baking powder, and salt. Fold this mixture into the yolk mixture, then gently fold in the beaten egg whites.
  5. Bake the Sponge: Spread the batter evenly onto the prepared pan and bake for 12-15 minutes, or until the sponge is lightly golden and springs back when touched.
  6. Roll the Sponge: Once baked, immediately turn the sponge out onto a clean towel dusted with powdered sugar. Roll up the sponge and towel together, then let it cool completely.
  7. Prepare the Filling: While the sponge cools, prepare the filling by beating the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Assemble the Cake: Unroll the sponge and spread the whipped cream evenly over it. Arrange the sliced bananas on top, then carefully re-roll the cake without the towel.
  9. Make the Caramel Sauce: In a saucepan over medium heat, combine the brown sugar, cream, butter, vanilla extract, and salt. Bring the mixture to a boil while stirring constantly until it thickens into a luscious caramel sauce.
  10. Finish and Garnish: Drizzle the caramel sauce over the rolled cake, then sprinkle with crushed graham crackers and banana slices. Dust with powdered sugar for the perfect finishing touch.

Nutritional Information:

  • Prep Time: 30 minutes
  • Cooking Time: 15 minutes
  • Total Time: 45 minutes
  • Calories per Serving: 450 kcal
  • Servings: 10 slices

Serving and Storage Tips:

  1. Serving Suggestions:
    • For an elegant presentation, dust the sliced Banana Caramel Roll Cake with a sprinkle of powdered sugar just before serving.
    • Pair slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
    • Garnish each serving with a fresh banana slice and a drizzle of caramel sauce to enhance the visual appeal and flavor profile.
  2. Storage Instructions:
    • Store any leftover Banana Caramel Roll Cake in an airtight container in the refrigerator to maintain freshness.
    • Due to the whipped cream filling and caramel sauce, it’s best to consume the cake within 2-3 days of preparation for optimal taste and texture.
    • To prevent the cake from drying out, cover it loosely with plastic wrap or aluminum foil before refrigerating.
    • If you prefer to make the cake ahead of time, you can prepare the components separately and assemble them just before serving to preserve the sponge’s lightness and the freshness of the filling.

Variations of the Banana Caramel Roll Cake Recipe:

  1. Chocolate Banana Caramel Roll Cake:
    • Add 1/4 cup of cocoa powder to the sponge batter for a rich chocolate flavor.
    • Incorporate chocolate shavings or mini chocolate chips into the whipped cream filling.
    • Drizzle the finished cake with melted chocolate in addition to the caramel sauce for an extra decadent touch.
  2. Nutty Banana Caramel Roll Cake:
    • Fold chopped nuts such as walnuts, pecans, or almonds into the sponge batter for added crunch and flavor.
    • Use a layer of Nutella or peanut butter along with the sliced bananas in the filling for a nutty twist.
    • Garnish the cake with chopped nuts and a sprinkle of sea salt for a delightful contrast of textures and flavors.
  3. Fruity Banana Caramel Roll Cake:
    • Incorporate diced strawberries, raspberries, or blueberries into the whipped cream filling for a burst of freshness and color.
    • Use a fruit-flavored caramel sauce, such as raspberry or passion fruit, to complement the banana flavor.
    • Top the finished cake with additional fresh fruit slices and a dusting of powdered sugar for a vibrant presentation.
  4. Spiced Banana Caramel Roll Cake:
    • Add warm spices such as cinnamon, nutmeg, or cardamom to the sponge batter for a cozy, aromatic twist.
    • Infuse the whipped cream filling with a hint of rum or bourbon for a boozy kick.
    • Drizzle the cake with a spiced caramel sauce infused with cinnamon or ginger for an extra layer of flavor complexity.
  5. Vegan Banana Caramel Roll Cake:
    • Substitute the eggs in the sponge batter with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for a vegan-friendly version.
    • Use coconut cream or a dairy-free whipped topping instead of heavy cream for the filling.
    • Opt for vegan butter and non-dairy milk in the caramel sauce, and ensure the brown sugar used is vegan-friendly.


Elevate your dessert game with our Banana Caramel Roll Cake, a masterpiece of flavors and textures that will leave you craving more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a guaranteed crowd-pleaser that will earn you rave reviews. So why wait? Indulge in the magic of this irresistible treat today!

FAQs about Banana Caramel Roll Cake:

  1. Can I use ripe bananas for this recipe?
    • Yes, ripe bananas are ideal as they are sweeter and easier to mash, enhancing the flavor and texture of the cake.
  2. Can I prepare the cake in advance?
    • Yes, you can make the sponge and caramel sauce ahead of time, but it’s best to assemble the cake just before serving to maintain its freshness.
  3. Can I substitute any ingredients?
    • While some substitutions are possible, such as using gluten-free flour or dairy-free alternatives, they may affect the final texture and taste of the cake.
  4. How do I prevent the sponge from cracking when rolling?
    • Rolling the sponge while it’s still warm and using a clean kitchen towel dusted with powdered sugar can help prevent cracking.
  5. Can I freeze leftover cake?
    • While the cake can be frozen, the texture of the whipped cream filling may be affected upon thawing, so it’s best to consume it fresh for the best taste and texture.
  6. How can I make the caramel sauce thicker?
    • Cooking the caramel sauce for a longer period or adding less cream can result in a thicker consistency.
  7. Can I omit the caramel sauce?
    • While the caramel sauce adds a delicious richness to the cake, you can omit it if desired or substitute it with a different topping of your choice.
  8. How long will the cake stay fresh?
    • When stored properly in the refrigerator, the cake can stay fresh for 2-3 days, though it’s best enjoyed within the first day for optimal taste and texture.
  9. Can I make mini versions of this cake?
    • Yes, you can adjust the size of the cake by using smaller pans or cutting the sponge into smaller portions before rolling and filling.
  10. Can I double the recipe for a larger cake?
    • Yes, you can double the ingredients to make a larger cake, but be sure to adjust the baking time accordingly and use a larger pan to accommodate the increased volume of batter.

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