Description
Banana Caramel Roulade
Whisk away into sweet indulgence with our Banana Caramel Roulade, a dreamy blend of soft sponge, fresh banana slices, and a rich caramel drizzle!
This dessert is sure to satisfy your cravings with its combination of fluffy sponge, creamy filling, and irresistible caramel sauce.
Ingredients:
For the sponge:
4 large eggs, separated
3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
1 tsp vanilla extract
For the filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 ripe bananas, sliced
For the caramel sauce:
1 cup brown sugar
1/2 cup heavy cream
4 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
For garnish:
Crushed graham crackers
Banana slices
Powdered sugar
Directions:
Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in the mashed bananas
and vanilla
.
In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar
, continuing to whisk until stiff peaks form.
Sift together the flour
, baking powder
, and salt
. Fold into the yolk mixture, then gently fold in the beaten egg whites.
Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
Turn the baked sponge out immediately onto a clean towel dusted with powdered sugar
. Roll up the sponge with the towel and let it cool completely.
For the filling, beat the heavy cream
with powdered sugar
and vanilla
until stiff peaks form.
Unroll the cooled sponge, spread the whipped cream filling evenly, and top with sliced bananas
. Roll it back up without the towel.
To make the caramel sauce, combine brown sugar
, cream
, butter
, vanilla
, and salt
in a saucepan over medium heat. Stir constantly, bringing it to a boil, until it thickens.
Drizzle the caramel sauce over the roulade, sprinkle with crushed graham crackers
and banana slices
, and dust with powdered sugar
for an elegant finish.
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Calories: 450 kcal
Servings: 10 slices
#lovealletherecipes
Step-by-Step Guide
1. Prepare the Pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, letting it overhang slightly for easy removal.
2. Make the Batter: Beat egg yolks with 1/2 cup sugar until pale and thick. Mix in mashed bananas and vanilla. In a clean bowl, beat egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar until stiff, glossy peaks form. Sift dry ingredients into the yolk mixture and fold gently. Finally, fold in the egg whites in three additions until just combined.
3. Bake & Roll: Spread batter evenly in the pan. Bake for 12-15 minutes until the top springs back. Immediately invert the hot sponge onto a towel dusted with powdered sugar. Peel off the parchment. Starting from a short end, carefully roll the sponge up with the towel inside. Let cool completely on a wire rack.
4. Fill & Assemble: Whip cream, powdered sugar, and vanilla to stiff peaks. Unroll the cooled cake. Spread whipped cream evenly, leaving a small border. Arrange banana slices over the cream. Re-roll the cake tightly, using the towel to help. Place seam-side down on a serving platter.
5. Finish with Caramel: For the sauce, combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, until it comes to a gentle boil and thickens slightly (about 3-5 minutes). Let cool for 5 minutes before drizzling over the roulade. Garnish immediately.
Serving Suggestions
Serve each slice with an extra drizzle of warm caramel sauce. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream pairs beautifully. For a textural contrast, sprinkle with toasted pecans or walnuts instead of graham crackers. This dessert is best enjoyed the day it’s made but can be refrigerated for up to 24 hours.
How-to Summary
Create a light banana sponge, bake, and roll it in a towel to cool. Unroll, spread with vanilla whipped cream and banana slices, then re-roll. Top with a simple homemade caramel sauce and garnishes for an impressive, delicious dessert.
Frequently Asked Questions
Can I make the roulade ahead of time? You can bake the sponge a day ahead. Cool, roll in the towel, wrap tightly in plastic, and store at room temperature. Fill and add caramel the day of serving.
Why did my sponge crack when rolling? Cracking often means it was overbaked or cooled too long before the initial roll. Ensure you roll it while still warm and pliable, and do not over-mix the batter.
Can I use store-bought caramel sauce? Yes, for convenience. However, the homemade sauce’s flavor and consistency are superior for this recipe.
How do I prevent a soggy sponge from the bananas? Pat your banana slices dry with a paper towel before adding them to the filling. Also, assemble close to serving time.
What can I substitute for graham cracker garnish? Crushed digestive biscuits, shortbread cookies, or even a sprinkle of sea salt work wonderfully.
Common Mistakes to Avoid
- Overbeating the egg whites until they become dry and grainy, which can cause a tough sponge.
- Not folding the egg whites into the batter gently enough, which deflates the air and results in a dense cake.
- Letting the baked sponge cool completely before the initial roll. It must be rolled while warm to “train” its shape.
- Adding the caramel sauce while it’s too hot, which can melt the whipped cream filling.
- Using overripe bananas for the slices in the filling, as they release too much moisture and can make the roll soggy.
Conclusion
This Banana Caramel Roulade is a stunning dessert that masterfully combines familiar, comforting flavors. While it requires careful attention to techniques like rolling the warm sponge and folding ingredients gently, the result is a show-stopping treat perfect for special occasions. By following the detailed steps and avoiding common pitfalls, you can confidently create this elegant, delicious masterpiece that is sure to impress.