This Banana Caramel Roulade is a yummy dessert that your gonna love . It has banаnas and caramel all rolled up in a soft саke . The taste are rich and creamy . It look fancy but it’s pretty easy to make .
Banana and caramel tastes great together . The banаna is sweet . The caramel is buttery and a little salty . When you put them together in a cake it just works . A roulade is a саke that you bake thin and roll up . It’s fun to eat and to look at .
Making a roulade can be different from normal cakes . It gives your dessert list more fun . The swirl inside looks cool . When you serve it people will say wow . Follow along and you gonna be proud .
What is a Banana Caramel Roulade?
A Banana Caramel Roulade is a rolled cake with a soft sponge and a banаna and caramel filling . In French rouлade means to roll . You bake the thin layer, spread in filling and roll it up . It’s kinda easy and looks good .
The best part is that the sweet banаna works with the buttery caramel to make a balanced flаvor that everyone likes . Now with nostalgia and fun sweets trending , this dessert is a hit for home bakers .
Ingredients for Banana Caramel Roulade
To make this you need simple stuff for the cake and the caramel filling . Pick good ingredients and you’ll get a tasty result .
For the Cake
- Ripe banаnas
- Eggs
- Sugar
- Flour
- Baking powder
- Vanilla extract
- Salt
You can even use gluten free flour if you want . The ripeness of the banаnas really changes how sweet the cake is , so pick bananas with brown spots .
For the Caramel Filling
- Sugar
- Heavy cream
- Butter
- Sea salt
- Optional flavors like vanilla extract
Homemade caramel tastes best but store bought is ok when you’re low on time . Just make sure it has a deep taste .
Directions to Make Banana Caramel Roulade
Follow these steps and you’ll have a nice roulade that everyone will love .
Prepare the Cake
First preheat your oven to 350°F (175°C) . Line a 15x10 inch baking pan with parchment paper and grease it . In a bowl mash the ripe banаnas until they’re smooth . In another bowl beat the eggs and add sugar bit by bit , mix until it’s light and fluffy . Stir in the mashed banаnas, vanilla extract and a pinch of salt . Sift the flour and baking powder together , then fold that into the wet mix without overmixing . Pour the batter into the pan and spread it evenly . Bake for 20 to 25 minutes or until a toothpick comes out clean .
Make the Caramel Sauce
While the cake bakes, make the caramel . In a pan over medium heat add sugar and let it melt without stirring too much . When it turns a golden amber color , carefully pour in the heavy cream and keep stirring . It will bubble up , just stir until it’s smooth . Take the pan off the heat and stir in the butter, sea salt and any extra vanilla . Let it cool a bit as it will thicken .
Assemble the Roulade
After the cake is done, cool it in the pan for about 5 minutes . Lay a clean towel on your counter and dust it with powdered sugar . Flip the cake onto the towel and peel off the parchment paper . While the cake is warm , roll it up with the towel starting at a short end . This helps it keep the shape . Let it cool completely rolled . Then unroll it and spread the caramel filling all over . Roll it back up without the towel , making sure it’s snug . Place it on a plate seam side down and drizzle extra caramel on top if you like .
Tips for Success
Pick ripe banаnas so they add natural sweetness . Don’t overbake the cake , check a few minutes early . Roll the cake while it’s warm so it doesn’t crack . If you get a crack , gently fix it with a spatula .
To store , wrap it in plastic wrap and keep in the fridge for up to three days . You can also slice it and freeze each piece in a bag for months .
Serving Suggestions
Top slices with whipped cream , chopped nuts or a drizzle of chocolate . Fresh berries or a sprinkle of powdered sugar also look nice . Serve it with coffee or dessert wine for a special treat . This dessert works great for birthdays , holiday parties or a cozy brunch .
Nutritional Information
Each slice is about 350 calories with 16g fat, 50g carbs and 25g sugar . To make it lighter use less sugar, swap sour cream for heavy cream or try almond flour .
FAQs
What can I substitute for eggs in the banana caramel roulade?
You can use flaxseed meal or chia seeds . Mix 1 tablespoon of flaxseed or chia with 2.5 tablespoons of water per egg and let it sit until thick .
Can I make the roulade ahead of time?
Yes , you can make it a day early . Just keep it wrapped in the fridge .
How do I store leftovers?
Wrap leftovers in an airtight container and keep in the fridge for up to three days , or freeze slices .
Can I freeze a banana caramel roulade?
Sure ! Slice it and wrap each slice in plastic , then put in a freezer bag . It lasts up to three months .
What is a good alternative for the caramel filling?
Try chocolate ganache or peanut butter spread . You can also use banana flavored pastry cream .
Banana Caramel Roulade
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 baking tray (10x15 inches)
- 1 parchment paper
- 1 offset spatula
- 1 saucepan
- 1 cooling rack
- 1 sharp knife
Ingredients
- 4 large eggs
- 100 grams granulated sugar
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- 200 grams granulated sugar (for caramel)
- 100 ml heavy cream
- 50 grams unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line the baking tray with parchment paper.
- In a mixing bowl, beat the eggs and sugar together using an electric mixer until the mixture is thick and pale, about 5 minutes.
- Sift the flour, baking powder, and salt together into the egg mixture. Gently fold using an offset spatula until well mixed.
- Pour the batter into the prepared baking tray, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until golden brown.
- While the cake is baking, prepare the caramel by melting the sugar over medium heat until it turns a golden color.
- Once the sugar is golden, remove from heat and stir in the butter until melted, then slowly whisk in the heavy cream until smooth. Let it cool for a few minutes, then stir in the vanilla extract.
- Remove the cake from the oven and let it cool slightly in the tray. Once cool enough to handle, invert the sponge onto a clean kitchen towel sprinkled with sugar and carefully peel off the parchment paper.
- Spread the mashed bananas over the sponge cake evenly. Roll the cake tightly from the short end, using the towel to help. Wrap it in plastic wrap and refrigerate for 30 minutes.
- After chilling, unwrap the roulade and slice it with a sharp knife. Drizzle the caramel sauce over each slice before serving.
