Caramel Banana Cake Roll

I love making cake rolls.  They look so impressive and are so easy to put together.  This Caramel Banana Cake Roll is a light version to the typical cake roll.  With a light and fluffy sponge cake  full of banana flavor and filled with a caramel filling.  Do you think making a cake is too hard?  Don’t worry I’ve got you covered!  Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!

Caramel Banana Cake Roll - Lady Behind The Curtain

Always have a dessert ready!  Make this Caramel Banana Cake Roll ahead and store in the freezer for last minute entertaining!

Caramel Banana Cake Roll - Lady Behind The Curtain

What makes this cake so light?  The whipped egg whites!

Caramel Banana Cake Roll - Lady Behind The Curtain

Fold egg whites into batter.

Caramel Banana Cake Roll - Lady Behind The Curtain

Cover a clean kitchen towel with sprinkled on confectioners’ sugar.

Caramel Banana Cake Roll - Lady Behind The Curtain

Caramel Banana Cake Roll - Lady Behind The Curtain

Turn baked and cooled cake onto prepared towel.

Caramel Banana Cake Roll - Lady Behind The Curtain

Roll in a jelly roll style.

Caramel Banana Cake Roll - Lady Behind The Curtain

Caramel Banana Cake Roll - Lady Behind The Curtain

Let sit until completely cooled.

Caramel Banana Cake Roll - Lady Behind The Curtain

Evenly spread on the caramel filling.

Caramel Banana Cake Roll - Lady Behind The Curtain

Roll back up.  At this point you can choose to slice and serve.

Caramel Banana Cake Roll - Lady Behind The Curtain

I like to freeze my cake roll first.  This way I will get beautiful slices. TO FREEZE:  Wrap cake roll in parchment paper and then in foil.

Caramel Banana Cake Roll - Lady Behind The Curtain


Caramel Banana Cake Roll

Preparation 30 minutes 2017-10-16T00:30:00+00:00 Cook Time 12 minutes 2017-10-16T00:12:00+00:00 Serves 1 Cake Roll     adjust servings


For the Cake

  • 1 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 3/4 cup sugar, divided
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • 1 tablespoon confectioners' sugar

For the Filling

  • 4 ounces reduced-fat cream cheese
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping

For the Topping

  • 1 tablespoon confectioners' sugar
  • 2 tablespoon fat-free caramel ice cream topping


  1. Preheat oven to 375 degrees.
  2. Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
  3. Combine the flour, baking soda, salt and baking powder.
  4. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
  5. In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  6. To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until sti ff peaks form.
  7. Add flour mixture to banana mixture; mix gently until combined.
  8. Fold in egg white mixture.
  9. Spread into the prepared pan.
  10. Bake for 10-12 minutes or until cake springs back when lightly touched.
  11. Cool 5 minutes; run a knife around the edges to loosen.
  12. Turn cake onto a kitchen towel dusted with confectioners sugar.
  13. Gently peel off parchment paper.
  14. Roll up cake in towel jelly-roll style, starting with a short side.
  15. Cool completely on a wire rack.
  16. Once the roll is cooled, unroll the cake.
  17. Because the cake has cooled in a rolled position it will easily re-roll.

For the Filling:

  1. In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
  2. Beat in vanilla; fold in the whipped topping.
  3. Unroll cake and evenly spread the filling.
  4. Roll back up

For the Topping:.

  1. Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
  2. Store in the refrigerator.

Recipe Notes

This recipe is from Lady Behind The Curtain






Caramel Banana Cake Roll PLUS How to Video! — 99 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!)

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