Caramel Banana Cake Roll
Caramel Banana Cake Roll: A soft banana sponge cake wrapped around a light and fluffy brown sugar cream cheese filling, finished with a dusting of powdered sugar and a drizzle of caramel. This classic rolled dessert looks like something from a bakery, but it’s much easier to make than you might think!
There’s something special about slicing into a cake roll and revealing that beautiful swirl of cake and creamy filling. It has all the charm of an old-fashioned homemade dessert, yet it looks like you’ve spent hours in the kitchen. The best part? You don’t need fancy decorating skills, a collection of piping tips, or multiple cake layers to create it.
If you’ve been hesitant to try a cake roll because you’re worried about cracking it, this recipe is a great introduction to the technique. Once you understand the simple trick of rolling the sponge while it’s warm, the process becomes much less intimidating.
With banana baked right into the sponge, a fluffy brown sugar cream cheese filling, and a finishing drizzle of caramel, this dessert deserves a place on your baking list.
An Old-Fashioned Dessert with a Beautiful Little Twist
Cake rolls have been around for generations, and their lasting appeal is easy to understand. Instead of stacking and frosting layers, a thin sheet of cake is wrapped around a filling to create a decorative spiral. Each slice shows off the layers, making the cake just as attractive inside as it is outside.
This Caramel Banana Cake Roll takes that familiar dessert and adds banana and caramel flavor. The sponge is soft and tender, while the filling adds a creamy sweetness with the deeper flavor of brown sugar. A light dusting of powdered sugar and a drizzle of caramel are all that’s needed to finish it.
Unlike a traditional banana cake covered in frosting, the rolled design distributes the filling throughout each slice. That means you get banana sponge and creamy filling in every bite, rather than a thick layer of frosting on top.
Another appealing feature is how little decorating is required. The cake’s shape does most of the work, and the finished dessert looks attractive on a simple serving platter. It’s an excellent choice when you want to bring something a little different to a family dinner, holiday gathering, or afternoon get-together.
The Secret to a Beautiful Cake Roll That Doesn’t Crack
The biggest concern most home bakers have about making a cake roll is that it might crack. After all, we’re taking something that normally sits flat in a pan and asking it to bend into a spiral.
The secret is surprisingly simple: roll the cake while it’s still warm, before adding the filling.
A freshly baked sponge cake is more flexible than one that has cooled completely. As it cools, the cake’s structure becomes firmer, making it less willing to bend. Rolling it while warm allows the sponge to take on its curved shape before it cools.
For this recipe, let the cake rest in the pan for five minutes before turning it out onto a clean kitchen towel dusted with powdered sugar. Gently remove the parchment paper, then roll the cake up in the towel, starting at one of the short ends.
Let the rolled cake cool completely on a wire rack. When it’s time to add the filling, carefully unroll the cake, spread it with the cream cheese mixture, and roll it back into a spiral.
WOW! I NEVER KNEW THAT…Rolling a sponge cake while it’s warm is sometimes called training the cake. You’re letting the cake cool in the shape it will eventually hold, so it doesn’t have to make that first dramatic bend once it’s firm.
The towel also serves an important purpose. It separates the cake layers during the first roll, preventing them from sticking together and providing gentle support while the sponge cools.
And don’t panic if you notice a small crack on the surface. Minor cracks don’t automatically mean the cake is ruined. Once the cake is filled and finished with powdered sugar and caramel, small imperfections may be much less noticeable.
Behind the Curtain Tip: Dust a clean kitchen towel with powdered sugar before the cake comes out of the oven. The cake needs to be rolled while it’s still warm, so having everything ready makes the process much easier.
No Cake Flour in the Pantry? No Problem!
This recipe calls for cake flour, an ingredient you may not always have on hand. If you don’t bake with it regularly, purchasing an entire box for one recipe might not be appealing.
Cake flour has a lower protein content than all-purpose flour, which helps create a tender, delicate crumb. That’s particularly useful for a cake roll because the sponge needs to be soft enough to bend without breaking.
Fortunately, there’s a simple homemade substitute using two common pantry ingredients: all-purpose flour and cornstarch.
Homemade Cake Flour Substitute
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup minus 2 tablespoons |
| Cornstarch | 2 tablespoons |
Start by measuring one cup of all-purpose flour. Remove two tablespoons of flour and replace them with two tablespoons of cornstarch. Whisk the mixture thoroughly, then sift it several times to distribute the cornstarch evenly.
The cornstarch reduces the overall concentration of gluten-forming proteins in the mixture. Although this doesn’t create an exact duplicate of commercially produced cake flour, it’s a convenient substitute for occasional baking.
For this Caramel Banana Cake Roll, the recipe calls for one cup of cake flour, so the substitution provides the amount needed.
If you regularly make sponge cakes, angel food cakes, or other delicate desserts, keeping commercial cake flour in your pantry is worthwhile. But when you only need a cup, this simple alternative can save an extra trip to the grocery store.
Little Details That Make a Big Difference
One of the best ways to approach a new baking technique is to pay attention to the small details. None of these require special skills, but together they can make preparing your cake roll much easier.
- Use the right pan. This recipe calls for a 15 x 10 x 1-inch baking pan. The shallow pan lets the batter spread into a thin layer, creating the right thickness for rolling. A smaller pan will produce a thicker cake that may be more difficult to bend.
- Measure the banana. The recipe calls for ½ cup mashed ripe banana, approximately one medium banana. Since bananas vary in size, measuring the mashed fruit is more accurate than relying on the number of bananas. Adding extra banana changes the sponge’s moisture balance.
- Choose ripe bananas. Yellow bananas with brown speckles are a good choice for baking. As bananas ripen, some of their starch converts to sugar, giving them a sweeter flavor and softer texture.
- Don’t overmix the batter. The whipped egg whites contribute much of the sponge’s light texture. Once they’re ready to be added to the banana mixture, fold them in gently rather than stirring vigorously. This helps preserve the air incorporated during whipping.
- Watch the baking time. Because the cake is thin, it bakes quickly at 375°F. The recipe calls for approximately 10 to 12 minutes, or until the surface springs back when lightly touched. An overbaked sponge can become dry and more likely to crack.
- Let the cake cool completely before filling. A warm cake can soften the cream cheese and whipped topping mixture, making the filling more difficult to spread and potentially causing it to squeeze out during rolling.
These details are easy to overlook when you’re excited to get a cake into the oven. Taking a little extra care during preparation can make the entire process go more smoothly.
Behind the Curtain Tip: When separating eggs for the sponge, make sure no yolk gets into the whites. Even a small amount of fat can interfere with whipping, making it harder to create the stable foam that gives the cake its light texture.
When Things Don’t Go Quite as Planned
Even experienced bakers occasionally have a cake that doesn’t behave exactly as expected. Cake rolls are no exception, especially when you’re learning the technique for the first time.
The good news is that most problems have recognizable causes. Knowing what to look for can help you adjust next time you bake.
| Problem | Possible Cause | Helpful Solution |
|---|---|---|
| Cake cracks when rolled | Cake cooled too much or was overbaked | Roll while warm and check doneness early |
| Cake feels heavy or dense | Too much air was lost during mixing | Fold the whipped egg whites gently |
| Cake sticks to the towel | Not enough powdered sugar | Dust the towel evenly before turning out the cake |
| Filling has a grainy texture | Brown sugar hasn’t completely dissolved | Beat the cream cheese and sugar until smooth |
| Filling squeezes out | Filling may be too soft or the cake rolled too tightly | Make sure the cake is completely cool and roll gently |
| Cake tears when removing parchment | Sponge may be sticking to the paper | Prepare the pan carefully and peel the parchment slowly |
If the cake develops a small crack, don’t automatically start over. A minor surface crack may not interfere with the finished spiral, and the topping can help disguise small imperfections.
For a larger crack, the cake may still be usable, depending on how well it holds together. Handle it gently and avoid pulling or stretching the sponge while adding the filling.
The important thing is to learn what caused the problem rather than assuming cake rolls are too difficult. Once you’re familiar with the timing and handling, the process becomes much more predictable.
Recipe Notes Worth Keeping Handy
Sometimes the most helpful baking advice is found in those little details that don’t require an entire section of explanation. Keep these notes in mind as you prepare and serve your Caramel Banana Cake Roll.
- Soft peaks versus stiff peaks: When egg whites form soft peaks, the tips bend over when you lift the beaters. Stiff peaks stand upright and hold their shape. Stop beating once you reach the desired stage, because overbeaten whites can become dry and difficult to fold into batter.
- Use a clean mixing bowl: Egg whites whip best in a bowl free of grease or other residue. Glass or stainless steel bowls are useful choices.
- Light or dark brown sugar: Light brown sugar has a milder molasses flavor, while dark brown sugar provides a more pronounced flavor. Either works, but the filling’s taste and color will differ.
- Keep the powdered sugar portions separate: Use 1 tablespoon on the kitchen towel while rolling, and reserve 1 tablespoon for decorating the finished cake.
- Use thawed whipped topping: The filling calls for thawed frozen whipped topping. Incorporating it while still frozen can make it difficult to fold evenly into the cream cheese mixture.
- Finish just before serving: Save the powdered sugar dusting and caramel drizzle until you’re ready to serve. Powdered sugar can dissolve when exposed to moisture, and caramel can slowly run down the cake.
These small reminders are particularly helpful if you’re making a cake roll for the first time or preparing the dessert for a special occasion.
Sweet Finishing Touches for Every Occasion
The beautiful spiral is the star of this dessert, so you don’t need elaborate decorating. A little powdered sugar and caramel give the cake a lovely finish without hiding its shape.
For a classic presentation, place the whole cake on a long serving platter, dust the top lightly with powdered sugar, and drizzle the caramel across the surface. The contrast between the golden sponge, white sugar, and amber caramel creates an attractive finish.
If you’re serving the cake for a holiday dinner or special gathering, a few additional touches can change its appearance and flavor without altering the original recipe.
| Occasion | Finishing Idea |
|---|---|
| Family dinner | Classic powdered sugar and caramel |
| Fall gathering | Add a light sprinkle of cinnamon |
| Holiday dessert table | Garnish with finely chopped toasted pecans |
| Birthday celebration | Add a delicate chocolate drizzle |
| Afternoon coffee | Serve slices with a small drizzle of caramel on the plate |
For a sweet-and-salty variation, consider using salted caramel dessert sauce instead of regular caramel topping. The salt contrasts with the sweetness of the banana cake and filling.
Another option is to add finely chopped toasted walnuts or pecans over the finished caramel drizzle. Their crunch contrasts with the soft sponge and creamy filling.
These are serving variations rather than changes to the original cake recipe, so you can experiment without affecting the sponge’s structure.
Behind the Curtain Tip: For attractive slices, use a sharp knife and wipe the blade clean between cuts. The creamy filling can cling to the knife, and cleaning it helps keep the spiral visible in every slice.
Make It Today, Enjoy It Tomorrow
One of the best features is that you can assemble the cake before you’re ready to serve it. That makes it a practical choice for entertaining, especially when you’re preparing several dishes for a gathering.
The filled cake needs refrigeration because the filling contains cream cheese and whipped topping. Keeping it covered also helps protect the sponge from drying out or absorbing refrigerator odors.
For the best appearance, leave the final decorating until serving time. This keeps the powdered sugar looking fresh and prevents the caramel from collecting on the platter before guests arrive.
A Simple Make-Ahead Timeline
| When | What to Do |
|---|---|
| The day before | Bake, cool, fill, and roll the cake |
| Overnight | Cover and refrigerate |
| Before serving | Transfer to a platter if needed |
| At serving time | Dust with powdered sugar and drizzle caramel |
| After serving | Refrigerate leftovers promptly |
For the best quality, plan to enjoy the assembled cake within one to two days. The sponge may gradually absorb moisture from the filling, changing its texture over time.
Keep the cake refrigerated when it isn’t being served, and avoid leaving it at room temperature for more than two hours.
I don’t recommend freezing the assembled cake because cream cheese and whipped topping mixtures can change texture after thawing. The filling may lose some of its smoothness or release moisture, which can affect the sponge.
If you’re preparing for an event, assembling the cake the day before is a convenient way to reduce last-minute work while maintaining its appearance.
How to Store and Freeze Caramel Banana Cake Roll
Caramel Banana Cake Roll is a wonderful dessert to prepare ahead of time. Whether you’re saving leftovers or making the cake for a future gathering, proper wrapping helps protect the soft banana sponge and creamy filling.
Refrigerator Storage
Store the filled cake roll in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, enjoy it within the first couple of days. Keep the cake covered to prevent the sponge from drying out or absorbing refrigerator odors.
Freezer Storage
For long-term storage, wrap the completely cooled, filled cake roll in parchment paper, then cover it with a layer of aluminum foil. Label the package with the name and date, then place it in the freezer.
The parchment paper protects the cake’s surface, while the foil adds another barrier against air and moisture loss. For best quality, plan to enjoy the frozen cake within 1 to 2 months.
Thawing and Serving
When you’re ready to serve, transfer the wrapped cake roll from the freezer to the refrigerator and allow it to thaw completely. Keep it refrigerated until serving time.
Add the powdered sugar and caramel drizzle after thawing, just before serving, for the prettiest presentation.
Quick Storage Guide
| Storage Method | Instructions |
|---|---|
| Refrigerator | Store covered for up to 3–4 days |
| Freezer | Wrap filled cake in parchment, then foil; label and freeze |
| Best freezer quality | Within 1–2 months |
| Thawing | Thaw wrapped in the refrigerator |
| Decorating | Add powdered sugar and caramel before serving |
One Cake Roll, So Many Delicious Possibilities
Once you’ve learned how to make a banana sponge cake roll, there’s no reason to stop with just one flavor combination. The banana cake makes a wonderful starting point for experimenting with different fillings and toppings, giving you several dessert possibilities from one recipe.
The easiest way to create a new version is to keep the original banana sponge and change the filling or finishing touches. This allows you to experiment with flavors without changing the cake batter or the technique that makes it flexible enough to roll.
Different Fillings to Try
- Chocolate Cream Cheese: Replace the brown sugar filling with a chocolate cream cheese filling for a chocolate-banana combination.
- Peanut Butter Cream: A light peanut butter cream filling would bring the familiar flavors of peanut butter and banana together. Choose a filling that spreads easily without being runny.
- Vanilla Cheesecake: Use a fluffy vanilla cheesecake-style filling for a simpler flavor that lets the banana sponge take center stage.
- Maple Cream: A maple-flavored cream cheese filling would give the cake a cozy fall flavor, especially when finished with toasted pecans.
- Cinnamon Cream: Add a touch of cinnamon to a cream cheese filling for a variation inspired by banana bread flavors.
Toppings That Change the Personality of the Cake
| Topping | Flavor Combination |
|---|---|
| Chocolate ganache | Chocolate banana |
| Salted caramel and pecans | Sweet, salty, and nutty |
| Peanut butter drizzle | Peanut butter banana |
| Maple glaze and walnuts | Maple banana nut |
| Chocolate drizzle and toasted coconut | Tropical chocolate banana |
| Powdered sugar and cinnamon | Banana bread inspired |
Add a Little Crunch
The soft texture of a cake roll makes crunchy toppings especially appealing. Toasted walnuts, chopped pecans, or toasted coconut can provide a contrast without changing the cake itself.
For fillings, finely chopped nuts or miniature chocolate chips are possibilities, but use them sparingly. Large pieces or a heavy layer of additions can interfere with rolling and make the filling uneven.
A Little Advice Before Experimenting
Not every filling that works in a layer cake will work in a cake roll. The filling needs to be thick enough to stay between the layers, soft enough to spread without tearing the sponge, and stable enough to hold its shape after rolling.
Avoid very loose fillings or large amounts of juicy fruit, which can make the sponge soggy. When trying a new filling, start with a thin, even layer rather than overfilling the cake.
These combinations are ideas for experimenting, not variations I’ve tested in the original recipe. The banana sponge and rolling method remain unchanged.
LATEST POSTS
There’s something so satisfying about bringing a homemade dessert to the table that looks like it came straight from a bakery. And I especially love that a cake roll can create such a beautiful presentation without requiring complicated decorating skills.
If you’ve never made a cake roll before, I hope this Caramel Banana Cake Roll encourages you to give it a try. Sometimes learning one simple technique is all it takes to open the door to an entirely new collection of desserts.
Whether you’re sharing it with family, bringing it to a gathering, or enjoying a slice with your afternoon coffee, I hope it adds a little something special to your day.
Happy Baking!
Sheryl
Lady Behind the Curtain
A Beautiful Homemade Dessert Without the Fuss
This Caramel Banana Cake Roll is worth trying for its familiar flavors and impressive presentation, without the complicated decorating.
The soft banana sponge wraps around a fluffy brown sugar cream cheese filling, creating a pretty spiral in every slice. A simple dusting of powdered sugar and a drizzle of caramel finish the dessert without covering up the cake’s natural beauty.
It’s also a wonderful introduction to making rolled cakes. Once you learn the warm-rolling technique, you can apply it to other sponge cake recipes and fillings.
Whether you’re preparing dessert for a family dinner, bringing something special to a gathering, or simply trying a new baking technique, this cake offers a lovely combination of old-fashioned charm and homemade goodness.
Caramel Banana Cake Roll
Light and fluffy with a creamy center, that can be made in advance. The perfect entertaining dessert!
Ingredients
For the Cake:
- 1 cup cake flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs
- ¾ cup granulated sugar, divided
- ½ cup mashed ripe banana (about 1 medium)
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1 tablespoon powdered sugar
For the Filling:
- 4 ounces cream cheese
- ½ cup packed brown sugar
- ½ teaspoon vanilla extract
- 1 cup frozen whipped topping, thawed
For the Topping:
- 1 tablespoon powdered sugar
- 2 tablespoons caramel ice cream topping
Instructions
- Preheat oven to 375 degrees.
- Spray a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; line with parchment paper, spray the top with nonstick cooking spray, and set aside.
- Combine the flour, baking soda, salt, and baking powder.
- In a large mixing bowl, beat the eggs for 5 minutes; add ½ cup sugar, the banana, and the vanilla.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
- Gradually beat in the 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. Spread into the prepared pan.
- Bake for 10-12 minutes or until cake springs back when lightly touched.
- Cool 5 minutes; run a knife around the edges to loosen.
- Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper.
- Roll up the cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
- Once cooled, unroll the cake. Because the cake cooled in a rolled position, it will re-roll easily.
For the Filling:
- In a mixing bowl, beat cream cheese and brown sugar until smooth and the sugar is dissolved.
- Beat in vanilla; fold in the whipped topping.
- Unroll the cake and gently spread the filling evenly. Roll back up. Add topping and serve.
- If the cake is not served immediately, store in the refrigerator. Wait until ready to serve to add the caramel topping.
For the Topping:
- When ready to serve, sprinkle with powdered sugar and drizzle caramel ice cream topping. Store in the refrigerator.
A Few More Things to Know Before You Bake
Once you understand the basic cake roll technique, you may find yourself thinking about different equipment, ingredient substitutions, and ways to adapt the dessert. Here are a few additional details that can help when planning your baking.
- Can I use a silicone baking mat instead of parchment paper? Silicone baking mats work for many baked goods, but they can affect how a thin sponge cake bakes and releases from the pan. Parchment paper is a more straightforward choice for this recipe because you can gently peel it away after turning the cake onto the towel.
- Can I use carton egg whites? Some packaged egg whites are suitable for whipping, while others don’t develop the same volume as freshly separated whites. Check the carton for instructions or recommendations about whipping. Fresh egg whites are a dependable choice when the recipe relies on a stable foam.
- Can I use frozen bananas? Frozen bananas become softer and often release liquid when thawed because freezing damages their cell structure. That additional liquid can affect a delicate sponge cake. Fresh ripe bananas are the more predictable choice for this recipe.
- Can I replace the whipped topping with homemade whipped cream? Homemade whipped cream can create a light filling, but it may not hold its structure as long as prepared whipped topping. Stabilized whipped cream may be a better option if you’d like to experiment, although it would be a variation from the original recipe.
- Can I use homemade caramel sauce? You can use homemade caramel sauce as a finishing variation. The key considerations are its consistency and temperature. A sauce that’s too thick may not drizzle easily, while hot caramel can soften the cream filling. Allow the sauce to cool appropriately before decorating.
- Why does the surface of my sponge cake feel sticky? Sugar attracts moisture, and sponge cakes can develop a slightly tacky surface, particularly in humid conditions. A sticky surface doesn’t automatically mean the cake is underbaked, but the center should still be properly set.
- Can I make the cake without an electric mixer? You can whip eggs by hand, but building the necessary volume takes considerable effort. An electric hand mixer or stand mixer makes the process easier and helps produce more consistent results.
- Can I use a different filling flavor? Cake rolls can accommodate many filling types, but consistency matters. A filling needs enough structure to stay between the layers rather than running out as you roll the cake. If experimenting with another filling, choose one that spreads easily but isn’t excessively loose.
With those extra details in mind, you’ll be better prepared to approach the recipe with confidence and recognize which changes are simple serving variations and which might affect the finished cake.
That is a keeper !
????
How long can you keep in freezer before you serve.
As long as you have it wrapped up really good, It should stay fresh up to 3 months in the freezer.
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?
Hi Rebecca, The reason for freezing is for a pretty presentation or for serving at a later date. Freezing is not necessary.
I can not find CAKE FLOUR any where. Any suggestions who carrys? Regina Saskatchewan Canada
Hi Lorraine, You can use all-purpose flour.
Can’t wait to try it ty
You’re Welcome Felecia! Enjoy! ♥
I have made this twice now and everyone loves it!
Yay! That’s awesome Angela! 🙂
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!)
That’s Awesome Lesley! I hope the video helped too! 🙂
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
Hi Bonnie, You will be using 2 whole eggs and 3 egg whites for this recipe. Good Luck! 🙂
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
Hi Cassandra, Beat eggs 5 minute then add the sugar, banana and vanilla; mix until combined.
I have made the pumpkin roll at Thanksgiving and my family loved it. I will definitely have to try this variation. Thanks for sharing!
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.
Hi Delbert, You can copy and email it to yourself. I usually just read it off my phone as I’m making the recipe. 🙂
Can you use cake mix instead?
Hi Shawna, sorry not for this cake. You need a sponge cake that is pliable enough to roll.
Tried it tonight. WOW. Thank you very much! Came out perfect!
That’s awesome news Mike!
Good morning I was just wondering because I make pumpkin Rolls all time if I can use regular cream cheese and regular Cool Whip instead of the reduced fat Thank you and have a good day
Sure Roberta, Full fat will work the same as low fat.
sounds really yummy!
Cake roll looks awesome! Will try
love those recipes, will try this cake tomorrow, thanks
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,
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…..am I adding it to the egg whites or the banana mix?
Thanks
Hi Chasity, You add the sugar to the egg whites. 🙂
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.
Hi, Thank you so much for taking the time to say such kind words. I really appreciate it. Have a GREAT day! 🙂
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!!
Yay! Now that’s what I like to hear. 🙂
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
Hi Ann,
Yes, you can use parchment paper. Good Luck! 🙂
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.
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. 🙂
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. 🙂
U have a step that says to peel off the wax paper. When would I even use it to start? I am new to the baking world.
Hi Heather,
You are to line the baking pan with the wax paper and bake the cake on it. 🙂
thanks for the recipe, i found it on another website though, they copied your recipe above word for word, not sure if that bothers you, here is a link to your recipe on the said website: http://extremecanadiancoupons.com/homemade-caramel-banana-cake-roll/
Thanks for letting me know. I sent them an email. 🙂
Does this need to be refrigerated once it is made?
Hi Courtney,
Yes, store in the refrigerator.
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.
Hi Rose,
I’m so glad you liked the cake! Thanks for letting me know. 🙂
I would love to try this but I wonder if it would work with mashed raspberries in place of banana.
Hi Pat,
I think it would taste great. Not sure about the color. 🙂
Wow!!! it looks so yummy i will make this right now…. my husband will love this. thanks for sharing…
Can this be made a head if time and freeze it?
Hi Teresa,
I would think so. I have frozen other cake rolls. 🙂
Your cake roll looks delicious:) Greetings from Poland:)
Hi Alina,
So glad to came over to visit. I hope you come back again! 🙂
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. 🙂
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!
Hi Betty,
WooHoo! I’m so glad your family liked it and it was easy to make. Thanks for visiting! 🙂
cake rolls are so easy to make, make them just about every holiday. this banana roll looks so good,will have to make it
I want to make this tonight to take to an event tomorrow afternoon – does it still taste as good a day old? Thanks!
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 🙂
What is whipped topping ?
Also is confectioners sugar castor sugar or icing sugar
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 🙂
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 Kelli,
Use the measurement of 1 cup. 🙂
Hi Sheryl, Could you tell me if any of these rolls could be frozen and for how long of a period? Thank you for these wonderful recipe’s.
What do you suggest as a substitute for the “whipped topping?” All it is is chemicals…
Hi Katie, You can always make your own with heavy cream. 🙂
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. 🙂
Crazy how easy this recipe sounds. I never made a cake roll before but now I definitely have to!
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.
MMMMM. This looks amazing!! I am on a caramel kick right now – this would be so fun to try!
Thanks for linking up to Think Pink Sundays – I featured you today! http://www.flamingotoes.com/2011/09/crush-of-the-week-think-pink-highlights-4/
Congratulations!
Your recipe is featured on Full Plate Thursday. Hope you are having a great day and enjoy your Red Plate!
Miz Helen
This cake roll looks amazing. I love the flavors and can’t wait to try it out!
This looks so good! I featured you on my blog tonight! Thanks so much for linking up to Your Whims Wednesday 🙂 Come grab a button! http://mygirlishwhims.blogspot.com/2011/09/your-whims-wednesday-25-and-features.html
YUM!
This looks divine. Perfect for afternoon tea! 🙂
Comin’ to you via Creative Bloggers’ Party & Hop #25. Wow! This looks yummy : )
This looks GREAT! =) I want to have some right now! =)
http://www.sewdivertimento.blogspot.com
Hi, I found your blog from the linky party at Everyday Mom’s Meals. This looks absolutely beautiful. I want, I want, I want!
That looks SO good!!!
This looks so good! It makes my mouth water.
Wow, this looks delicious. Pinning this one 🙂
WOW! I love pumpkin roll, but this looks like an amazing variation…I have to try this. Thanks for sharing the recipe and delicious photos:
I’d love for you to link up to my new linky party –
Creative Genius – http://www.thecreativepaige.com
This looks amazing! I’m so excited to try it!
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
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!
It’s mouth watering! Looks yummy.
Really beautiful!!! I think this is the ‘wow’ dessert I’ll bring at Thanksgiving!
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!
This looks so delish! I have never made a cake roll, so I think it’s about time!!
Jo-Anna
You are so right! These cakes do look super impressive!! I am loving the flavor combo that you came up with on it…makes me want a piece right now!!!
Well, you’ve actually inspired me to attempt a cake roll….well done! 🙂 This looks amazing and the flavor combo is luscious!
Looks yummy!
Wow, that looks perfect! I wish I was eating a slice of that for breakfast right now. 😉 I love anything involving bananas!
This does look impressive! I love the flavour combo–delicious!
This looks a million times better than the cake roll that I just made. How do you make it so round?
Looks awesome and easy to make,will make soon.
Ah, I must admit I’ve never made a cake roll. Well, I made one when I was very little WITH my mom. That doesn’t count. This looks so unbelievably delicious and easy! Wow! Please link it to Sunday Supper Stumble: http://notyourordinaryrecipes.blogspot.com/2011/09/sunday-supper-stumble.html
See you soon! xo
I love cake rolls – this one looks so good. I love that it is a lighter version. I’d love it if you would link this to Crazy Sweet Tuesday!
Holy cow! This looks divine! I love pumpkin roll but I rarely make it because it make me mad when it cracks or splits. Yours looks absolutely perfect though. Yum!
Why have I never made a cake roll? This looks insane. I love all the flavors.
This looks absolutely amazing! I love the banana caramel combo. I have never made a cake roll before. I definitely need to make one now!!
Looks amazing! Found you at Wonka Wednesday 🙂
NOW THISSSSSSS IS A BEAUTY!!!! THANKS FOR SHARING AT WONKA WEDNESDAY!!! U HAD ME AT CARAMEL! XOXO