Preheat and Prepare: Begin by preheating your oven to 350Β°F (175Β°C) and lining a jelly roll pan with parchment paper.
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.
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.
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.
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.
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.
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.
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.
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.
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
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, itβs 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 spongeβs lightness and the freshness of the filling.
Variations of the Banana Caramel Roll Cake Recipe:
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.
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.
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.
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.
