BANANA CARAMEL ROULADE

BANANA CARAMEL ROULADE 🍌✨

This Banana Caramel Roulade is a stunning, decadent dessert that combines a light and airy sponge cake with creamy whipped cream, sweet bananas, and rich caramel sauce. Perfect for special occasions or just because, this roulade is as beautiful as it is delicious. With its soft texture, fruity filling, and indulgent toppings, it’s sure to impress your family and friends.

Let’s dive into how to make this show-stopping dessert step by step.

Why You’ll Love This Recipe

1. Light & Airy Sponge Cake : The delicate sponge is the perfect base for all the fillings.
2. Creamy & Sweet Fillings : Whipped cream and ripe bananas create a luscious, fruity center.
3. Rich Caramel Drizzle : The caramel sauce adds a luxurious, sticky-sweet finish.
4. Customizable : Add nuts, chocolate shavings, or spices like cinnamon for extra flair.
5. Make-Ahead Friendly : Perfect for preparing ahead of time and chilling until ready to serve.

Ingredients

Sponge Cake:

• 4 large eggs
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ¼ tsp salt
• Powdered sugar , for dusting the towel

Whipped Cream Filling:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Additional Fillings & Toppings:

• 3–4 ripe bananas , sliced (whole or halved for filling )
• Caramel sauce (store-bought or homemade )
• Extra whipped cream , for topping
• Optional Garnishes : banana slices, chopped nuts, or chocolate shavings

Step-by-Step Instructions

Step 1: Make the Sponge Cake

1. Preheat the Oven : Preheat your oven to 350°F (175°C) .
2. Prepare the Pan : Grease a 10×15-inch jelly roll pan , line it with parchment paper, and grease the parchment again.
3. Beat Eggs and Sugar : In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–6 minutes , or until the mixture is thick, pale, and ribbon-like.
4. Add Vanilla : Stir in the vanilla extract .
5. Fold in Flour and Salt : Sift the flour and salt over the egg mixture. Gently fold with a spatula until just combined—do not overmix.
6. Pour and Spread : Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake : Bake for 10–12 minutes , or until the cake is golden brown and springs back when lightly touched.
8. Roll the Cake : While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake (with the towel) from the short end. Let it cool completely on a wire rack.

Step 2: Make the Whipped Cream

1. Chill the Bowl : Place a mixing bowl and beaters in the freezer for 5–10 minutes to chill.
2. Whip the Cream : In the chilled bowl, beat the heavy whipping cream , powdered sugar , and vanilla extract with an electric mixer until stiff peaks form. Set aside.

Step 3: Assemble the Roulade

1. Unroll the Cake : Gently unroll the cooled cake and remove the towel.
2. Spread the Whipped Cream : Spread the whipped cream evenly over the surface of the cake, leaving a small border around the edges.
3. Add Bananas : Arrange the banana slices in a line down the center of the cake.
4. Re-Roll the Cake : Carefully roll the cake back up (without the towel), starting from the short end. Place the rolled cake seam-side down on a serving tray.
5. Chill : Refrigerate the roulade for at least 30 minutes to set.

Step 4: Decorate

1. Top with Whipped Cream : Spread or pipe additional whipped cream on top of the roulade for decoration.
2. Add Banana Slices : Arrange fresh banana slices on top for a pop of color and freshness.
3. Drizzle with Caramel Sauce : Generously drizzle caramel sauce over the roulade.
   • Optional : Sprinkle with chopped nuts or chocolate shavings for extra texture and flavor.

Tips for Success

1. Use Fresh Ingredients : Fresh eggs and ripe bananas ensure the best flavor and texture.
2. Don’t Overmix the Batter : Gently fold the flour into the egg mixture to keep the sponge light and airy.
3. Roll While Warm : Rolling the cake while warm helps prevent cracking later when you re-roll it with the filling.
4. Storage : Store leftovers in an airtight container in the fridge for up to 2 days . Avoid freezing, as the bananas may become mushy.
5. Make Ahead : Assemble the roulade up to a day in advance, but add the whipped cream topping and caramel drizzle just before serving.

Perfect Pairings

This Banana Caramel Roulade pairs beautifully with:

• Coffee or Tea : Serve with a warm cup of coffee, tea, or hot cocoa for a cozy dessert experience.
• Sparkling Beverages : Pair with sparkling water or lemonade for a refreshing contrast.
• Ice Cream : Add a scoop of vanilla or caramel ice cream for an extra indulgent treat.

Nutritional Information (Per Serving, Approx.)

(Based on 8 servings)

• Calories : ~320 kcal
• Protein : ~5g
• Carbohydrates : ~40g
• Fat : ~16g
• Fiber : ~2g

Note: Nutritional values may vary based on specific brands and portion sizes.

Final Thoughts

This Banana Caramel Roulade is a delightful dessert that combines light, fluffy sponge cake with creamy whipped cream, sweet bananas, and rich caramel sauce. Whether you’re serving it for a special occasion, holiday, or just because, this roulade is sure to impress with its elegant presentation and indulgent flavors. The combination of textures and tastes creates a dessert that’s both comforting and exciting.

The best part? It’s endlessly customizable, so you can tweak the fillings, adjust the toppings, or pair it with different beverages to make it your own. So grab your ingredients, roll up that cake, and get ready to enjoy a dessert that’s as fun to make as it is to eat.