Banana Caramel Roulade

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Description:

This Banana Caramel Roulade is a tender sponge cake rolled with layers of whipped cream, sliced bananas, and buttery caramel sauce. It’s soft, creamy, and bursting with sweet banana-caramel flavor in every bite – perfect for celebrations or elegant desserts.

Origin:

Inspired by classic European roulades and banoffee pie flavors, this dessert blends French patisserie technique with British flavor profiles. Think of it as a lighter, rolled version of banoffee!

Ingredients (Quantity):

For the Sponge Cake:

  • 4 large eggs, separated
  • ½ cup granulated sugar
  • ½ cup all-purpose flour, sifted
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract

For the Filling:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 2–3 ripe bananas, sliced thin
  • ½ cup caramel sauce (store-bought or homemade)

Optional:

  • Extra caramel drizzle
  • Shaved dark chocolate or toasted nuts for garnish
  • Pinch of sea salt for salted caramel version

Instructions:

1. Make the Sponge Cake:

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
  2. In a bowl, beat egg yolks and sugar until thick and pale. Add vanilla.
  3. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
  4. Gently fold sifted flour and baking powder into yolk mixture, then fold in egg whites carefully to keep batter airy.
  5. Spread batter evenly in the pan and bake for 10–12 minutes, until golden and springy.
  6. While warm, invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel from the short side. Let it cool completely rolled.

2. Make the Whipped Cream Filling:

  • Whip heavy cream with powdered sugar until stiff peaks form.

3. Assemble the Roulade:

  1. Unroll the cooled cake gently.
  2. Spread a thin layer of caramel sauce, then whipped cream.
  3. Layer sliced bananas evenly.
  4. Carefully roll up the cake again (without towel), seam-side down.
  5. Chill for 30 minutes before slicing.

4. Decorate:

  • Drizzle with more caramel, top with banana slices, and dust with powdered sugar or chocolate shavings.

Tips for Success:

  • Roll the cake while warm to avoid cracking.
  • Use ripe but firm bananas to prevent mushiness.
  • Chill before slicing for cleaner cuts.
  • Use homemade caramel for deeper flavor!

Recommendation:

Serve with coffee or tea. This roulade makes a beautiful centerpiece dessert for holidays or brunches.

Nutrition (Per slice, 10 slices):

  • Calories: ~260
  • Fat: 15g
  • Carbs: 28g
  • Sugars: 20g
  • Protein: 4g
  • Fiber: 1g

Would you like a gluten-free version, a chocolate sponge base, or instructions for making your own caramel sauce?

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