Banana Caramel Roulade

Imagine a dessert that brings together the sweet, comforting flavor of ripe bananas and the rich, buttery goodness of homemade caramel. A banana caramel roulade is exactly that—a luscious, melt-in-your-mouth treat that’s perfect for any occasion. This dessert features a light, fluffy sponge cake, a smooth caramel filling, and slices of ripe bananas, all rolled up into a beautiful and irresistible treat. Whether you’re planning a party or just craving something sweet, this roulade will surely wow your guests or satisfy your taste buds.

Introduction to Banana Caramel Roulade

What is a Banana Caramel Roulade?

A banana caramel roulade is a delightful dessert that features a rolled-up sponge cake, filled with caramel sauce and ripe banana slices. The combination of the soft, airy cake with the rich, gooey caramel and sweet bananas creates a dessert that’s not only visually stunning but also bursting with flavor. The best part? It’s surprisingly easy to make and can be customized to suit your tastes.

This dessert is a twist on the classic roulade, often filled with whipped cream or fruit preserves. With the addition of banana and caramel, this version brings a new layer of decadence and tropical flair to the table. If you’ve ever enjoyed a banana cake or caramel dessert, imagine those flavors wrapped up in a single, elegant roll!

Popularity and Variations

The banana caramel roulade is a dessert that has found its way into many kitchens around the world. While it’s not as commonly found in bakeries as some other desserts, it has certainly made a name for itself among home bakers. Its popularity stems from its versatility and its ability to impress guests with minimal effort.

Variations of the roulade include changes in the filling and toppings. Some prefer a more decadent chocolate caramel roulade, while others might swap in whipped cream or a chocolate ganache instead of the traditional caramel. You can even experiment with adding nuts like walnuts or pecans for extra texture. The beauty of the banana caramel roulade is that it can easily be adapted to suit your preferences or dietary needs. Whether you like it with extra banana slices or a sugar-free caramel sauce, it’s a dessert that can be personalized in endless ways!

Ingredients and Preparation

Essential Ingredients

For a perfect banana caramel roulade, you’ll need a few key ingredients. Here’s what you’ll need for each part of the dessert:

For the Sponge Cake:

  • Eggs – 4 large eggs
  • Sugar – 100g (about 1/2 cup)
  • Flour – 100g (about 3/4 cup)
  • Baking Powder – 1 teaspoon
  • Salt – a pinch
  • Ripe Bananas – 2, mashed
  • Vanilla Extract – 1 teaspoon

For the Filling:

  • Heavy Cream – 200ml (about 1 cup)
  • Powdered Sugar – 50g (about 1/4 cup)
  • Vanilla Extract – 1 teaspoon
  • Ripe Bananas – 1, sliced

For the Caramel Sauce:

  • Brown Sugar – 100g (about 1/2 cup)
  • Heavy Cream – 100ml (about 1/2 cup)
  • Unsalted Butter – 50g (about 1/4 cup)
  • Vanilla Extract – 1 teaspoon
  • Salt – a pinch

Step-by-Step Preparation

Preparing the Sponge Cake:

  1. Preheat the Oven: Set your oven to 180°C (350°F) and line a baking pan with parchment paper.
  2. Mix the Eggs and Sugar: Beat the eggs and sugar until light and fluffy. This takes about 5 minutes.
  3. Add Bananas and Vanilla: Stir in the mashed bananas and vanilla extract.
  4. Add Dry Ingredients: Sift in the flour, baking powder, and salt. Gently fold them into the wet mixture.
  5. Beat the Egg Whites: In another bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 10-12 minutes, until golden and springy to the touch. Let it cool for a few minutes before rolling.

Making the Caramel Sauce:

  1. Melt the Butter and Sugar: In a pan, melt the butter and brown sugar together over medium heat. Stir until smooth.
  2. Add Cream: Slowly pour in the heavy cream and stir constantly until the sauce thickens. This should take about 3-5 minutes.
  3. Flavor the Sauce: Remove from heat and stir in the vanilla extract and salt. Set aside to cool.

Preparing the Filling:

  1. Whip the Cream: Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  2. Add Bananas: Gently fold in the sliced bananas.

Assembling the Roulade:

  1. Unroll the Sponge Cake: Once the cake has cooled, carefully unroll it.
  2. Spread Caramel Sauce: Drizzle a generous amount of caramel sauce over the cake.
  3. Add the Filling: Spread the whipped cream and bananas over the caramel sauce.
  4. Roll It Up: Carefully roll the cake back into a log shape, starting from one edge.
  5. Chill: Let the roulade chill in the fridge for 30 minutes to set before serving.

Now, you’re ready to enjoy this sweet, creamy, and caramel-filled dessert!

Tips and Variations

Common Mistakes to Avoid

When making your banana caramel roulade, it’s easy to make a few mistakes. Here’s what to watch out for:

  1. Overbaking the Sponge Cake: If you bake the cake too long, it can become dry and hard. Make sure to check it around 10 minutes.
  2. Not Cooling the Cake Properly: Let the sponge cool before you roll it up. If it’s too warm, it could crack.
  3. Overfilling the Roulade: Don’t use too much filling. A thin layer of caramel and cream will work best. Too much filling can make it hard to roll.

Flavor Variations

Feel free to experiment and make your roulade unique! Here are some fun ideas:

  1. Add Chocolate: You can sprinkle chocolate chips in the cake or mix cocoa powder into the batter.
  2. Nuts: Try adding chopped walnuts or pecans for extra crunch.
  3. Other Extracts: Instead of vanilla, you can use almond or hazelnut extract to change the flavor.

Dietary Adaptations

You can also make this roulade to fit different diets. Here’s how:

  1. Gluten-Free: Use a gluten-free flour mix instead of regular flour.
  2. Dairy-Free: Swap the butter, cream, and whipped cream for dairy-free versions.
  3. Less Sugar: You can use a sugar substitute like stevia or monk fruit to cut down on sweetness.

With these tips and tricks, your banana caramel roulade will be even better! The next part will cover how to serve it and what drinks go well with it.

Serving Suggestions and Pairings

Presentation Ideas

The banana caramel roulade is not just tasty but also looks great! Here are some easy ways to make it even more beautiful:

  1. Dust with Powdered Sugar: A light sprinkle of powdered sugar on top will make the roulade look extra special.
  2. Garnish with Fruit: Add fresh banana slices or berries around the roulade for a pop of color.
  3. Extra Caramel Sauce: Drizzle more caramel sauce on top or around the roulade for extra sweetness.

Beverage Pairings

A drink can make your dessert even better! Here are some good options:

  1. Coffee or Espresso: The rich flavors of coffee go perfectly with the sweetness of the roulade.
  2. Dessert Wine: A sweet wine, like Moscato, pairs wonderfully with caramel and banana.
  3. Herbal Tea: Light teas, such as chamomile, are a relaxing option to enjoy with your roulade.

Now, the banana caramel roulade is ready to be served and enjoyed with the perfect drink! Next, we’ll answer some common questions to help you perfect your recipe.

Frequently Asked Questions (FAQs)

Can I make the Banana Caramel Roulade ahead of time?

Yes, you can! The roulade can be made a day before serving. Just keep it in the fridge. It will stay fresh and delicious.

How do I prevent the sponge from cracking?

To avoid cracks, roll the sponge carefully. Don’t roll it while it’s too hot. Let it cool before you roll it up.

Can I use frozen bananas for the filling?

You can, but fresh bananas work better. Frozen bananas can make the filling too watery and soft.

How do I make the caramel sauce thicker?

To make the sauce thicker, cook it for a little longer. You can also add a bit more butter and cream.

Can I freeze the Banana Caramel Roulade?

Yes, you can freeze it. Just wrap it tightly in plastic wrap and then foil. When ready to serve, thaw it in the fridge overnight.

Conclusion

The banana caramel roulade is a sweet, fun, and easy dessert to make. With its soft sponge, rich caramel, and sweet bananas, it’s a treat everyone will love. You can customize it with different flavors and toppings to make it your own.

Whether you’re making it for a special occasion or just a treat for yourself, this roulade is sure to impress. So, grab your ingredients, follow the steps, and enjoy this delicious dessert!

Happy baking!

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Banana Caramel Roulade

Banana Caramel Roulade


  • Author: Olivia Hartwellen
  • Total Time: 32 minutes
  • Yield: 8 1x

Description

A light, fluffy sponge cake rolled with rich caramel sauce and fresh banana slices, this banana caramel roulade is the perfect balance of sweetness and creaminess. An elegant dessert that’s surprisingly easy to make!

 


Ingredients

Scale

For the Sponge Cake:

  • 4 large eggs
  • 100g (½ cup) sugar
  • 100g (¾ cup) flour
  • 1 tsp baking powder
  • A pinch of salt
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract

For the Filling:

  • 200ml (1 cup) heavy cream
  • 50g (¼ cup) powdered sugar
  • 1 tsp vanilla extract
  • 1 ripe banana, sliced

For the Caramel Sauce:

  • 100g (½ cup) brown sugar
  • 100ml (½ cup) heavy cream
  • 50g (¼ cup) unsalted butter
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

1️⃣ Prepare the Sponge Cake:
Preheat your oven to 180°C (350°F). Line a baking pan with parchment paper.
In a bowl, beat the eggs and sugar until light and fluffy (about 5 minutes).
Mix in mashed bananas and vanilla extract.
Sift in the flour, baking powder, and salt, then gently fold into the mixture.
Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until golden.
Let the cake cool slightly, then roll it up in a clean kitchen towel while warm.

2️⃣ Make the Caramel Sauce:
In a saucepan over medium heat, melt butter and brown sugar. Stir until dissolved.
Slowly add the heavy cream, stirring constantly until the sauce thickens (about 3-5 minutes).
Remove from heat and mix in vanilla extract and a pinch of salt. Let it cool.

3️⃣ Prepare the Filling:
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold in banana slices.

4️⃣ Assemble the Roulade:
Carefully unroll the sponge cake and drizzle a layer of caramel sauce over it.
Spread the whipped cream filling evenly on top.
Gently roll the cake back up, using the parchment paper to help shape it.
Refrigerate for at least 30 minutes before serving.

5️⃣ Serve & Enjoy:
Dust with powdered sugar, drizzle extra caramel, and garnish with banana slices before serving!

Notes

1️⃣ Roll the Sponge While Warm – Rolling the cake while it’s still warm prevents cracking. Use a clean kitchen towel or parchment paper to help shape it smoothly.

2️⃣ Let the Caramel Cool Slightly – If the caramel is too hot when spreading, it can make the cake too soft and difficult to roll. Let it thicken slightly before using.

3️⃣ Don’t Overfill the Roulade – Too much filling can cause the roulade to burst or become messy when slicing. A thin, even layer works best for a perfect roll.

  • Prep Time: 20 min
  • Cook Time: 12 min

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