Description

Banana Caramel Roulade is a stunning dessert featuring a tender sponge cake rolled with whipped cream, ripe bananas, and topped with rich caramel sauce. Perfect for special occasions or casual celebrations, this elegant treat is as delicious as it is impressive.

Ingredients

For the Sponge:

4 large eggs, separated

3/4 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 ripe bananas, mashed

1 teaspoon vanilla extract

For the Filling:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

2 ripe bananas, sliced

For the Caramel Sauce:

1 cup brown sugar

1/2 cup heavy cream

4 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

For Garnish:

Crushed graham crackers

Banana slices

Powdered sugar

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Instructions

Preheat oven to 350°F (175°C); line a jelly roll pan with parchment paper.
Beat egg yolks and 1/2 cup sugar until light and fluffy. Stir in mashed bananas and vanilla.
Whisk egg whites to soft peaks, add 1/4 cup sugar, and beat to stiff peaks.
Sift flour, baking powder, and salt; fold into yolk mixture, then fold in egg whites.
Spread batter in prepared pan; bake 12–15 minutes.
Turn baked sponge onto powdered sugar-dusted towel, roll up, and cool.
Beat cream, powdered sugar, and vanilla to stiff peaks for filling.
Unroll sponge, spread with whipped cream, layer with sliced bananas, and re-roll.
Make caramel sauce by boiling brown sugar, cream, butter, vanilla, and salt until thickened.
Drizzle caramel over roulade; garnish with graham crackers, banana slices, and powdered sugar.

Notes

Swap bananas with berries, cooked apples, or pears for variety.

Add nuts like walnuts or pecans for crunch.

Spice up the whipped cream with cinnamon or nutmeg.

Freeze roulade (without caramel) if needed, and thaw before serving.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American