Thursday, July 18, 2024

Caramel Banana Cake Roll

I love making pie rolls. They look so stunning and are so easy to assemble. This candy and banana cake roll is a light version of the typical cake roll. With a light, fluffy cake full of banana flavor and caramel filling. 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!


For the cake:
1 cup of 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 ripe banana puree (about 1 medium)
1 teaspoon vanilla extract
3 egg whites
1 tablespoon of confectioner’s sugar

For the stuffing:
4 ounces of reduced-fat cream cheese
1/2 cup of packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping

For the topping:
1 tablespoon of confectioner’s sugar
2 tablespoons of fat-free caramel ice cream.


Preheat the oven to 375 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; line with parchment paper and spray the top of the parchment paper with nonstick cooking spray; set aside.
Combine flour, baking soda, salt, and baking powder.
In a large bowl, beat eggs for 5 minutes; add half a cup of sugar, banana, and vanilla.
In a small bowl, beat the egg whites at medium speed until they form soft peaks.
Gradually add the remaining sugar to the egg whites, one tablespoon at a time, over high heat until firm peaks form.
Add the flour mixture to the banana mixture; mix gently until combined.
Stir in egg white mixture.
Sprinkle into prepared pan.
Bake for 10-12 minutes or until cake comes back out when touched lightly.
Cool for 5 minutes; run knife around edges to loosen.
Place cake on a tea towel sprinkled with confectioner’s sugar.
Gently remove the parchment paper.
Roll the cake in a jelly roll, starting with the short side.
Cool completely on a wire rack.
Once the roll has cooled, unroll the cake.
Because the cake has cooled in a rolled-up position, it will easily be rolled back up.

For the filling:
In a mixing bowl, beat the cream cheese and brown sugar until smooth and the sugar dissolves.
Beat in the vanilla; fold in the whipped topping.
Roll out cake and spread filling evenly.
Roll up again

For the Topping:.
Sprinkle with confectioner’s sugar and caramel ice cream drizzle.
Store in the refrigerator.