Picture a soft banаna sponge rolled with gooey cаrаmel filling , its kinda like a hug for your taste buds . It’s simple enough for a newbie baker , and it still feels fancy on the table .
Banana-based treats has been all the rage lately , from bread to puddings . This banаna cаrаmel rouladе brings both flavors together in a show-stopper dessert that looks harder to make than it really is . You’re gonna love how the sweet fruit and sticky sauce play off each other .
History of Roulade Desserts
The word “roulade” comes from French and literally means “to roll.” Back in the 1800s , cooks baked thin sponge cakes and filled them with creams or jams before rolling them up . Over time , bakers got creative and tried fillings like chocolate , fruit preserves , or nut pastes . Now we’ve got all kinds of roulades from around the world , and this one starring bananas and cаrаmel is a modern twist on that old classic .
Bananas themselves have been in sweets for ages , especially where they grow in tropical places . In England you might know Banoffee pie , and in the U.S. folks love banana pudding . Mixing banana’s natural sweetness with a rich sauce is nothing new , but pairing it in a roulade adds a fun swirl effect that wows at any party .
Why Choose Banana Caramel Roulade?
What makes this dessert stand out is that it’s both easy and elegant . The ripe bananas lend a soft , mellow taste while the cаrаmel brings in that buttery , velvety touch . Slice it up and you’ll see pretty rings of yellow and brown — perfect for impressing guests .
It’s also super versatile . Serve it at a birthday , a casual get-together , or even a holiday dinner . Kids will gobble it up , and adults will ask for the recipe .
Ingredients You'll Need
Gather these items before you start:
Fresh Ingredients
- Ripe бананаs – 3 medium-sized
- Eggs – 4 large
- Heavy cream – 1 cup
- Granulated sugar – 1 cup
- Vanilla extract – 1 teaspoon
- Unsalted butter – 4 tablespoons , melted
Pantry Staples
- All-purpose flour – 1 cup
- Baking powder – 1 teaspoon
- Confectioners' sugar – for dusting
Equipment Required
You’ll want:
- Baking sheet (15” x 10”)
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
The Detailed Recipe for Banana Caramel Roulade
Ingredients List
For the sponge:
- Ripe бананас – 3 , mashed
- Eggs – 4 large
- Granulated sugar – 1 cup
- All-purpose flour – 1 cup
- Baking powder – 1 teaspoon
- Vanilla extract – 1 teaspoon
For the cаrаmel sauce:
- Granulated sugar – 1 cup
- Heavy cream – ½ cup
- Unsalted butter – 2 tablespoons
- Vanilla extract – 1 teaspoon
For the filling:
- Mashed ripe бананас – 2
- Heavy cream – 1 cup , whipped
- Cаrаmel sauce (prepared) – ½ cup
Directions
1. Prepare the sponge cake:
Preheat the oven to 350°F (175°C) . Line a baking sheet with parchment . In a big bowl , beat eggs and sugar on high speed until pale and fluffy . Fold in mashed бананас and vanilla , then sift in flour and baking powder , folding gently until you see no dry streaks . Spread batter evenly on the sheet . Bake 20 minutes or until a toothpick comes out clean .
2. Make the cаrаmel sauce:
Over medium heat , melt the sugar in a saucepan , swirling (don’t stir) until it’s a rich amber . Carefully pour in cream and butter , stir until smooth . Take off heat and mix in vanilla . Let it cool to room temp .
3. Prepare the filling:
In another bowl , combine mashed бананас and whipped cream . Gently fold in half of the cooled cаrаmel until mixed .
4. Assemble the roulade:
Take the cake from the oven , cool 10 minutes . Dust a clean towel with confectioners' sugar , flip the cake onto it and peel off parchment . Spread the filling across the cake , then roll it up tight using the towel . Wrap in plastic and chill at least 1 hour .
5. Serving suggestions:
Unwrap and place on a platter . Dust the top with sugar and drizzle extra cаrаmel . Slice and serve .
Tips for Making the Perfect Banana Caramel Roulade
- Use really ripe бананас: Those brown-spotted ones are sweetest .
- Don’t overmix: Too much stirring makes the sponge heavy .
- Watch the sugar: Stir the cаrаmel so it stays smooth and don’t burn it .
Common Mistakes to Avoid
- Overmixed batter: Can turn the cake dense .
- Rolling warm cake: It’ll crack if not cooled enough .
- Burnt cаrаmel: Keep an eye on heat level .
How to Customize Your Banana Caramel Roulade
- Add chopped nuts (walnuts or pecans) for crunch .
- Mix in chocolate chips or shavings for extra richness .
- Swap бананас for strawberries or mango in the filling .
- Infuse the cаrаmel with sea salt or extra vanilla for a twist .
Storage and Freezing Tips
- Keep leftovers in an airtight container in the fridge up to 3 days .
- For longer life , wrap well and freeze up to 3 months .
- Thaw in the fridge overnight before serving .
Frequently Asked Questions (FAQs)
- Can I make it ahead? Sure , you can chill it a day before .
- Banana substitute? Applesauce or pumpkin puree works but texture may change .
- Gluten-free option? Use a gf flour blend 1:1 instead of regular flour .
- How to tell when cаrаmel’s done? It should be a rich amber — watch so it doesn’t burn .
Conclusion
This banana cаrаmel rouladе is a simple but elegant dessert that brings smiles at any gathering . Give it a try , share pics with friends , and enjoy every bite of this sweet, swirly treat .
Banana Caramel Roulade
Equipment
- 1 baking sheet approximately 15 x 10 inches
- 1 parchment paper
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 small saucepan
- 1 whisk
- 1 serrated knife
Ingredients
- 4 large eggs
- 100 g granulated sugar
- 80 g plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ripe bananas, mashed Ensure the bananas are ripe for maximum sweetness and flavor.
- 150 ml heavy cream
- 100 g caramel sauce Can be substituted with chocolate or butterscotch sauce if desired.
- 1 teaspoon vanilla extract
- to taste powdered sugar Optional for dusting.
Instructions
- Preheat your oven to 180°C (350°F). Line the baking sheet with parchment paper, ensuring there are no wrinkles.
- In a mixing bowl, whisk the eggs and granulated sugar together using an electric mixer until the mixture is thick, pale, and forms ribbons (about 5 minutes).
- Gently fold in the plain flour, baking powder, and salt using a rubber spatula, being careful not to deflate the mixture.
- Once the batter is combined, pour it onto the prepared baking sheet and spread it evenly with the spatula.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched and is lightly golden.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and quickly invert it onto the prepared towel. Peel off the parchment paper and roll the cake up carefully with the towel. Let it cool completely in this rolled shape.
- In a small saucepan over low heat, combine the mashed bananas, caramel sauce, heavy cream, and vanilla extract. Stir gently until warmed and evenly mixed.
- Once the cake has cooled, unroll it carefully. Spread the banana and caramel mixture evenly over the surface of the cake.
- Roll the cake back up without the towel, starting from one end. Place the seam side down on a serving dish.
- To serve, slice the roulade with a serrated knife. Optionally, dust with powdered sugar before serving.
