CARAMEL BANANA CAKE ROLL
We have adapted this Caramel Banana Cake Roll recipe from Lady Behind the Curtain. This dessert has a moist banana-flavored cake filled with sweet, satiny cream cheese and topped with a luscious caramel topping that will make your tastebuds happy.
Provided by Stephanie Keeping
Categories Dessert
Time 1h32m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F.
- Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
- In a medium-sized mixing bowl whisk together the flour, baking soda, salt, and baking powder. Set it aside.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes until a frothy pale yellow.
- Add in the mashed bananas and continue to mix on medium until well incorporated.
- Fold in the flour mixture.
- Using either a silicone spatula or an offset spatula to spread the cake batter evenly in the jelly roll pan.
- Bake for 12 to 13 minutes.
- Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper.
- Heavily dust the tea towel with powdered sugar.
- Immediately place the dusted tea towel powdered side down on top of the cake.
- Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel.
- Carefully and slowly peel the parchment paper away from the cake.
- Heavily dust the top of the cake with the remaining powdered sugar.
- Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake on a cooling rack to cool completely.
- Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.
- Fold in the whipped topping. Set this aside.
- Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
- Using either a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
- Slowly, and with gentle even pressure, carefully roll the cake back into a "roll". Tightly wrap the cake in plastic wrap to ensure the cake holds its shape.
- Allow the cake to chill in the refrigerator for 1 hour to overnight.
- Just before you are ready to serve the cake roll, dust the cake with 1 tablespoon of powdered sugar then drizzle the caramel sundae topping on top of the powdered sugar.
- Slice the cake roll in 1/2 inch servings.
Nutrition Facts : Calories 226 kcal, Carbohydrate 40 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 62 mg, Sodium 169 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
CARAMEL BANANA CAKE ROLL
Light and fluffy with a creamy center, that can be made in advance. The perfect entertaining dessert!
Provided by Sheryl
Time 42m
Number Of Ingredients 16
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
Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
CARAMEL BANANA CAKE ROLL RECIPE - (4.3/5)
Provided by francesn
Number Of Ingredients 18
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.
CARAMEL-BANANA ROLL-UPS
A delicious south-of-the-border dessert that's a cinch to make! It's bananas, tortillas and a little bit of cinnamon and sugar; you'll love its sweet simplicity.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 18m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Grease cookie sheet.
- Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.
- Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.
- Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.
Nutrition Facts : Calories 305, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg
YUMMY BANANA CAKE ROLL
If you're looking to try something a little different with those overripe bananas sitting in your fruit basket, how about a banana roll? Banana sponge cake spread with a thick cream cheese filling rolled up into one yummy package - what's not to love?
Provided by ChamoritaMomma
Categories Dessert
Time 45m
Yield 1 Roll, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
- In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
- Bake for 13-15 minutes or until center springs back when lightly touched.
- Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
- When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
- When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
- To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.
Nutrition Facts : Calories 288.3, Fat 13.6, SaturatedFat 7.7, Cholesterol 82.6, Sodium 246, Carbohydrate 39, Fiber 0.5, Sugar 31.2, Protein 3.7
CARAMEL BANANA CAKE ROLL
Make and share this Caramel Banana Cake Roll recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 287.3, Fat 6, SaturatedFat 3.6, Cholesterol 63.8, Sodium 342.6, Carbohydrate 52.6, Fiber 0.6, Sugar 37.6, Protein 6.1
CHOCOLATE-BANANA CAKE ROLL
A very thin chocolate cake with whipped cream and a banana rolled inside is covered with chocolate frosting for a lovely dessert any time of year.
Provided by SARAANTHONY
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
- In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
- Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
- Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 119.1 g, Cholesterol 178.3 mg, Fat 25.5 g, Fiber 3.7 g, Protein 9.2 g, SaturatedFat 9 g, Sodium 430 mg, Sugar 96.2 g
CARAMEL BANANA CAKE ROLL
Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 17
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 nonstick 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 F 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 waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. 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. Before serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 59.2 g, Cholesterol 54.5 mg, Fat 3.9 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2 g, Sodium 320.6 mg, Sugar 39.5 g
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