A soft, fluffy sponge cake rolled with creamy filling, fresh bananas, and topped with caramel, whipped cream, and crunchy nuts!
Prep time: 25 minutes
Cook time: 12 minutes
Total time: 37 minutes (+ chilling time)
Yield: 8 servings
Ingredients:
For the cake:
4 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
For the filling:
1 cup whipped cream
½ cup cream cheese, softened
¼ cup powdered sugar
2 ripe bananas
For topping:
½ cup whipped cream
¼ cup caramel sauce
¼ cup chopped walnuts
Banana slices for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until thick and pale. Mix in vanilla.
3. In a separate bowl, whisk flour, baking powder, and salt. Gently fold into egg mixture.
4. Spread batter evenly into the pan and bake for 10–12 minutes until lightly golden.
5. While warm, roll the cake (with parchment) into a log and let cool completely.
6. Mix whipped cream, cream cheese, and powdered sugar until smooth.
7. Unroll cake, spread filling evenly, and place whole bananas across the center.
8. Carefully roll the cake back up and place seam-side down.
9. Top with whipped cream, caramel drizzle, chopped walnuts, and banana slices.
10. Chill for at least 1 hour before slicing and serving.
Pro Tip:
Roll the cake while it’s still warm to prevent cracking—this helps create that perfect swirl!
Banana Cake Roll
