Caramel Banana Cake Roll Recipes

CARAMEL BANANA CAKE ROLL

Steps:

• Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
• Combine the flour, baking soda, salt and baking powder.
• In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
• In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
• Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
• Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
• Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
• For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
• Unroll cake, spread filling over cake to within 1/2" of edge.
• Roll up again, place seam side down on serving platter.
• Cover and refrigerate at least 1 hour before serving.
• Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.

CARAMEL BANANA CAKE ROLL

Steps:

• Preheat oven to 375 degrees.
• Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
• Combine the flour, baking soda, salt and baking powder.
• In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
• In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
• To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
• Add flour mixture to banana mixture; mix gently until combined.
• Fold in egg white mixture.
• Spread into the prepared pan.
• Bake for 10-12 minutes or until cake springs back when lightly touched.
• Cool 5 minutes; run a knife around the edges to loosen.
• Turn cake onto a kitchen towel dusted with confectioners sugar.
• Gently peel off parchment paper.
• Roll up cake in towel jelly-roll style, starting with a short side.
• Cool completely on a wire rack.
• Once the roll is cooled, unroll the cake.
• Because the cake has cooled in a rolled position it will easily re-roll.
• In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
• Beat in vanilla; fold in the whipped topping.
• Unroll cake and evenly spread the filling.
• Roll back up
• Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
• Store in the refrigerator.

CARAMEL BANANA CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

CARAMEL BANANA CAKE ROLL

Steps:

• Spray a 110x15 inch baking pan with nonstick cooking spray.
• Line the same pan with waxed paper and coat the paper with non stick cooking spray; set aside.
• Combine the flour, baking soda, salt and baking powder. Set aside
• In a separate mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
• In a separate mixing bowl, beat egg whites on medium speed until soft peaks form. Then gradually beat in remaining sugar, a tablespoon at a time, at high speed until stiff peaks form.
• Add flour mixture to banana mixture; mix gently until combined.
• Fold in egg white mixture.
• Spread into prepared pan. I find that to get it to spread evenly, picking up the pan, and sort of banging it down onto a counter can help.
• Bake at 375 degrees for 10-12 minutes, until cake springs back when touched.
• Cool 5 minutes in pan, on rack.
• Dust a kitchen towel with confectioner sugar
• Turn cake onto the dusted kitchen towel
• Peel off waxed paper. Be careful when doing so.
• Roll up cake in towel jelly-roll style, starting with a short side.
• Cool completely on a wire rack.
• Unroll cake after completely cooled, so you can fill it, and re-roll it.

CARAMEL BANANA CAKE ROLL RECIPE - (4.3/5)

Steps:

• Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside. Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture. Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll. (filling) In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping.