Caramel Banana Cake Roll + Video — 109 Comments

  1. What a beautiful, and delicious looking, cake. I’ve been wanting to make a roll, but I’m afraid I’ll brake the cake while rolling it. You make it seem doable, though!

  2. I had stopped here and drooled over that great cake roll. Then FORGOT to save your page, pin the picture.. or ANYTHING. I looked and looked for it again. Finally gave up. Then….stopped by 36th Avenue and saw it again!! Yeah! Me and the kitchen have a date today!

  3. This is a beautiful roll. I just love this combination of Caramel and Banana, it looks delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Great looking recipe. I can’t wait to try. I’ve even thought about subbing chopped apple bits in place of the banana for more of a fall recipe.

  5. Loved the recipe but HATED the so-called “printer-friendly” recipe you provided – wasted 5 pages of ink to get the actual recipe … please try and fix that … thanks

    • Hi Diane, Sorry about that. Next time you want to print something all you do is…use the options at the top of the screen. Take out the images and then if you hoover over any of the text that you don’t want you can delete it before you print. I did that and ended up with only 2 pages. I’m glad you liked the recipe. 🙂

  6. On the cool whip, my question is this. you say one cup, is that the entire 8oz (Because 8oz. is one cup) carton of cool whip or just one cup out of a carton of cool whip?

      • Hi Barb, To answer both of your questions. Whipped Topping is Cool Whip or a Pre made whip cream that you can find in your freezer aisle at the grocery store. Confectioners’ Sugar is powdered sugar. I hope this helps and thanks for visiting Lady Behind The Curtain 🙂

    • Hi Kirbie, I think it will be just as tasty. I made my pumpkin roll in advance and it was delicious. I don’t think this recipe is any different. Enjoy! Thanks for visiting Lady Behind The Curtain 🙂

  7. cake rolls are so easy to make, make them just about every holiday. this banana roll looks so good,will have to make it

  8. Just found this recipe this week on Facebook and made it today.. Oh gosh so easy to make and looks just like your picture when I was done.. My family LOVES it and they want me to make it again,,, thank you for sharing this recipe!

  9. What’s the lemon for can it be left out or subbed I don’t usually have it on hand and can cake flour be subbed for all purpose or self rising or is it necessary????

    • Hi Mandie, The lemon is there for add flavor. It’s up to you if you want to use it or leave it out. I often substitute cake flour with all-purpose flour. The cake flour offers a more tender cake. Thanks for visiting Lady Behind The Curtain and have a GREAT week. 🙂

  10. I made this cake last week for guests, and wow! It was so delicious and everyone loved it so much, that not one piece was left over! I’m making it again next week for a morning coffee get together with my friends.

  11. This looks Mavelous dahling lol( in that voice!) I have to make this…and yes you make it look and sound pretty easy.So I’m gonna try it. Thanks so much..will keep you posted. 🙂

  12. I made this on Saturday. It was very yummy! However, mine stuck to the wax paper and was almost a disaster. I dont know what happened, but I have great no-stick pans and with some spray probably would have been fine on its own without peeling off wax paper. Also have you ever tried a tiny bit of banana extract? Im going to add a tsp next time to bring out the banana flavor and add some pecans. Thank you for the recipe, it was still really good!

    • Hi Jillian,
      I’m sorry you had a problem with the wax paper. Sometimes if I let my cake cool too long that will happen. I love the idea of add banana flavoring to the cake. 🙂

  13. I have made this recipe a couple of times since December 2013 and it was a hit every time. I make a variety of cake rolls and my Pumpkin roll was a big seller in my area at the Farmers Market this past fall.

  14. That is a beautiful dessert. I plan on making it this weekend. I do have only one question and did not see it above. Is it okay to use parchment paper instead of wax paper? I only ask as I have never baked with wax paper. Obviously if you are using it, it works well but I was just wondering if parchment would make it come out wrong. Thanks

  15. I am not a baker, but this roll looked so delicious I had to try it.
    And it was DELICIOUS, I added 1 banana in the filling and it is very nice!!

  16. This was amazing! I have made a lemon meringue roll and a strawberry roll and a banana split roll but this “takes the cake”! Ha! I added chopped pecans to the cake mixture and it was to die for. Never would have thought of a banana roll. Thank you so much for sharing this recipe.

  17. My question is for the cake preparation:
    5: In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
    6: Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
    Question: When you say to add in the remaining sugar 1 tbsp at a time… I adding it to the egg whites or the banana mix?

  18. Hi Cheryl, I love these rolls that you make. Want to make some for later on in the yr. Could you please tell me if they can be frozen and for how long of a period? Thank you,

  19. I am impressed with the caramel roll cake and would love to try it out! I am using my cell phone to do this. And I cannot copy the recipes. Will you please send via email? Thanks so much for your time and consideration.

  20. in step 4 do u beat the eggs for 5 minutes then add in the sugar banana and vanilla if so how much longer do u beat after adding all thank you cassandra

  21. I’m going to give this a shot, I’ve never done a cake roll but a friend saw this and thought I should give it a whirl. My question is, the recipe calls for 2 eggs and 3 egg whites,I just want to confirm that I am using 2 complete eggs (not just yolks) in the batter, then additionally 3 whites?? Thanks

  22. Just found this link on Pinterest and decided it looked yummy. I’m not a huge fan of sponge cake, but I had a taste of this one right after it came out of the oven and it’s quite good! Now to mix up the filling while the cake cools… so far so good! (I’m pretty proud of my self too – I’ve never made a sponge cake or a rolled cake before!)

  23. Do I need to freeze it before I cut and serve it? Won’t I be serving it cold then? And if I have a caramel to put on top of the cake roll I guess I put it on when I take it out of the freezer?

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