Description
A moist and flavorful banana cake roll filled with a creamy brown sugar and whipped topping filling, dusted with powdered sugar, and drizzled with caramel sauce. Perfect as a delightful dessert or special treat for banana lovers.
Ingredients
Cake
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- ½ cup mashed bananas (1 medium-sized banana)
Filling
- 4 ounces cream cheese (softened)
- ⅓ cup light brown sugar (packed)
- 1 tsp vanilla extract
- ¾ cup whipped topping
Topping and Garnish
- ½ cup powdered sugar (divided, for dusting)
- 1 tbsp powdered sugar (for final dusting)
- 3 tbsp caramel sundae topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Line a 15x10x1 inch jelly roll pan with parchment paper and spray with nonstick spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, baking soda, and salt. Set aside.
- Beat Eggs Mixture: Using a stand or handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla extract together for 4-5 minutes until the mixture becomes frothy and pale yellow.
- Add Mashed Bananas: Add the mashed bananas to the egg mixture and mix on medium speed until fully incorporated.
- Combine Batter: Carefully fold the dry flour mixture into the banana mixture using a spatula until just combined.
- Spread Batter: Evenly spread the cake batter into the prepared jelly roll pan using a silicone or offset spatula.
- Bake the Cake: Bake in the preheated oven for 12 to 13 minutes, until the cake springs back lightly when touched.
- Release Edges: Remove the cake from the oven and run a sharp knife around the edges of the pan where the parchment paper does not cover to loosen the cake.
- Prepare for Rolling: Generously dust a clean tea towel with powdered sugar. Immediately place the tea towel, powdered side down, on top of the hot cake.
- Flip Cake Out: Place a cutting board on top of the tea towel and quickly flip the cake pan over so that the cake transfers onto the powdered sugar dusted towel.
- Remove Parchment: Carefully peel the parchment paper off the cake.
- Roll the Cake: Flip one short end of the towel over the cake and gently begin rolling the cake along the towel from that end. After rolling, place the cake roll on a cooling rack and let it cool completely.
- Prepare Filling: In a medium bowl, beat together softened cream cheese, light brown sugar, and vanilla extract on medium-high speed until the brown sugar is fully incorporated and smooth.
- Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture until combined. Set aside.
- Unroll Cake: Once completely cooled, carefully unroll the cake. Some small cracks are okay.
- Spread Filling: Spread the prepared filling evenly over the surface of the cake, avoiding the edges, using a silicone or offset spatula.
- Re-roll Cake: Slowly and gently roll the cake back up tightly into a roll shape.
- Chill Cake: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to allow it to set.
- Final Touches: Just before serving, dust the top of the cake roll with 1 tablespoon of powdered sugar and drizzle with caramel sundae topping.
- Serve: Slice the banana cake roll into ½-inch thick pieces and enjoy.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use a parchment-lined jelly roll pan to make removing the cake easier.
- Allow the cake to cool completely before adding the filling to avoid melting the whipped topping.
- Chilling the rolled cake helps it hold its shape and enhances flavor melding.
- You can substitute vegan cream cheese and whipped topping for a dairy-free alternative.
- Prep Time: 35 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
