Banana Caramel Roulade

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2:

Beat the eggs and granulated sugar for 5–7 minutes until thick, pale, and fluffy. Mix in the vanilla.

Step 3:

Whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.

Step 4:

Spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.

Step 5:

Dust a clean kitchen towel generously with powdered sugar. Turn the warm cake onto the towel, peel off the parchment paper, and carefully roll the cake up with the towel. Let it cool completely.

Step 6:

Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 7:

Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, drizzle with caramel sauce, and arrange the banana slices on top.

Step 8:

Roll the cake back up tightly (without the towel) and place seam-side down.

Step 9:

Refrigerate for at least 1 hour to allow the roulade to set.

Step 10:

Before serving, drizzle generously with caramel sauce and garnish with whipped cream, banana slices, and chopped pecans if desired.

 Tips

 Use ripe but firm bananas so they hold their shape.

 Roll the cake while it’s still warm to prevent cracking.

 Chill before slicing for neat, bakery-style pieces.

 Use homemade caramel sauce for the richest flavor.

 Wipe your knife clean between slices for perfect presentation.

 Sprinkle toasted pecans or walnuts over the top for extra crunch.

 Store covered in the refrigerator for up to 3 days.