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Caramel Banana Cake Roll

Caramel Banana Cake Roll

"Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with nonstick cooking spray; set aside.
  2. Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
  3. Spread into prepared pan. Bake at 375 degrees F for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Before serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers.

Footnotes

  • Nutritional Analysis: 1 slice equals 269 calories, 4 g fat (2 g saturated fat), 50 mg cholesterol, 342 mg sodium, 54 g carbohydrate, 1 g fiber, 6 g protein.

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Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

The only thing I did different on this recipe was to replace the grated lemon peel with 1 tsp banana flavoring and I added the caramel to the filling instead of putting it on top as other review...

Most helpful critical review

Not bad but I expected the flavors to...uhhh...Heck I don't know just be better than it was. Stick with a pumpkin roll.

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The only thing I did different on this recipe was to replace the grated lemon peel with 1 tsp banana flavoring and I added the caramel to the filling instead of putting it on top as other review...

This recipe came out tasting absolutely delicious, but I really didn't understand the rolling the cake in a towel thing. Mine stuck to the towel and became very strangely textured. Maybe I nee...

I love it! It's the best banana cake I've ever had! So fluffy and not too difficult to make. I doubled the banana and it still tasted really good. Thanks for the recipe!

This was really easy to make! And it turned out so good. I made it for a church potluck, and I got a lot of compliments. I didn't have any caramel ice cream topping, so I used butterscotch inste...

Now I give this a four star because my cake stuck to my parchment paper, that I used instead of towel, dispite the fact that I powdered it with powdered sugar. Perhaps it was my own fault that m...

Not bad but I expected the flavors to...uhhh...Heck I don't know just be better than it was. Stick with a pumpkin roll.

I am not sure what went wrong, or where? The batter was lumpy, I just couldn't get the egg whites to incorparate into the banana batter? After unrolling to fill, the cake had shrunk! Now I am no...

This was good. A lot of people really liked this cake. It is way too sweet for me.

I hardly know how to do a recipe EXACTLY how it says, because I always have to adjust according to the ingredients I actually have--and to taste. The changes I made were fairly irrelevant: dou...

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