Oh my goodness, let me tell you about this banana caramel roulade! It’s like a sweet hug in dessert form, combining the natural sweetness of ripe bananas with rich, gooey caramel, all wrapped in a light, fluffy sponge cake. I first stumbled upon this recipe at a family gathering and it was an instant hit! Everyone was raving about how the flavors just danced together. Trust me, once you roll this beauty up, you’ll be hooked! It’s perfect for any occasion—birthdays, potlucks, or just a cozy evening treat. You won’t be able to resist that luscious caramel peeking out with each slice!
Ingredients for Banana Caramel Roulade
Let’s talk about the star ingredients that make this banana caramel roulade absolutely divine! You’ll need 4 ripe bananas, mashed to unleash their sweet goodness. Next, grab 1 cup of sugar (I like to use packed sugar for an extra touch of sweetness) and 1/2 cup of softened butter to create that rich base. You’ll also need 3 large eggs to bind everything together, along with 1 cup of all-purpose flour and 1 tsp of baking powder for that perfect rise. Don’t forget 1/2 tsp of vanilla extract for a hint of warmth and 1/4 cup of heavy cream to drizzle on top. Trust me, these ingredients work together like a dream!
How to Prepare Banana Caramel Roulade
Prepping the Oven and Ingredients
First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures your roulade bakes evenly, giving it that lovely fluffy texture. While that’s heating up, gather all your ingredients and get them ready to go. Trust me, having everything prepped makes the process so much smoother!
Making the Batter
In a mixing bowl, cream together the softened butter and packed sugar until it’s light and fluffy—about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition to really incorporate them. Then, stir in those mashed bananas and vanilla extract until it’s all combined. Finally, sift in the flour and baking powder, mixing just until you can’t see any dry spots. Don’t overmix, or your cake might turn out dense!
Baking the Roulade
Pour your luscious batter into a greased baking sheet, spreading it evenly. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling step is vital to prevent tearing when you roll it!
Rolling and Serving
Once the cake is completely cool, invert it onto a clean kitchen towel dusted with powdered sugar. Spread a generous layer of caramel sauce over the cake, then carefully roll it up from one end, using the towel to help you. Slice into generous pieces and serve with a dollop of whipped cream on the side. You’re gonna love the way it looks and tastes!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for last-minute gatherings.
- Delightful flavor combination of sweet bananas and rich caramel.
- Light and fluffy sponge cake that melts in your mouth.
- Versatile dessert that can be dressed up for special occasions or enjoyed casually.
- Great for satisfying your sweet tooth without being overly heavy.
- A fun and impressive dessert to share with family and friends!
Tips for Success
To ensure your banana caramel roulade turns out perfectly, here are my top tips! First, use very ripe bananas—this boosts the flavor immensely. Be sure to let your cake cool completely before rolling; otherwise, it might crack! When spreading the caramel, don’t go overboard; a thin layer is usually just right. Also, keep an eye on your baking time; every oven is different, and you want that golden perfection. Lastly, have fun with it—your enthusiasm will shine through in the taste!
Nutritional Information
Each slice of this delicious banana caramel roulade is approximately 250 calories, making it a sweet treat without the guilt! You’ll find about 10g of fat, with 6g of that being saturated fat. It also packs 3g of protein and 36g of carbohydrates. Keep in mind that these values are estimates and can vary based on ingredient brands!
FAQ About Banana Caramel Roulade
Can I use frozen bananas? Yes, but make sure they’re fully thawed and well-drained before mashing. What can I substitute for heavy cream? You can use milk or a non-dairy alternative, but the texture will differ slightly. How do I prevent the cake from cracking? Let it cool completely before rolling, and roll gently. Can I make this ahead of time? Absolutely! Just store it in the fridge, and it’ll taste even better the next day!
Storage & Reheating Instructions
To keep your banana caramel roulade fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, you can freeze slices wrapped tightly in plastic wrap for up to a month. When you’re ready to indulge, simply thaw in the fridge overnight. No need to reheat; it’s delicious served cold or at room temperature!
For more delicious dessert ideas, check out our all recipes page!
For tips on using bananas in baking, you can refer to this Healthline article on the nutritional benefits of bananas.
Print
Banana Caramel Roulade: 5 Reasons to Indulge Today
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious banana caramel roulade that combines sweet bananas and rich caramel in a soft sponge cake.
Ingredients
- 4 ripe bananas
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mash the bananas until smooth.
- In a separate bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract.
- Sift in the flour and baking powder, mixing until just combined.
- Pour the batter into a greased baking sheet.
- Bake for 20-25 minutes until golden.
- Let it cool and then roll it up with caramel sauce inside.
- Serve with whipped cream.
Notes
- Use ripe bananas for better flavor.
- Make sure the cake is fully cooled before rolling.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana caramel roulade, dessert, cake, banana recipe