

Banana Caramel Roulade
A delightful dessert featuring soft sponge cake filled with ripe bananas and whipped cream, then drizzled with rich caramel sauce—a perfect indulgence for any occasion.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and 1/2 cup of the sugar until pale and fluffy. Stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and whisk until stiff peaks form.
- Sift the flour, baking powder, and salt together, then fold this into the banana mixture. Gently fold in the egg whites until just combined.
- Spread the batter evenly in your prepared pan and bake for 12-15 minutes, until lightly golden and springy to the touch.
Roll the Sponge
- While the sponge is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel away the parchment paper.
- Roll the sponge up in the towel (from the short end) and let it cool completely.
Make the Filling
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Roulade
- Once the sponge has cooled, carefully unroll it. Spread the whipped cream evenly over the sponge and layer with banana slices.
- Re-roll the sponge tightly, using the towel to help guide you.
Make the Caramel Sauce
- In a saucepan over medium heat, melt the butter and mix in the brown sugar, heavy cream, vanilla extract, and salt. Cook, stirring constantly, until the mixture thickens into a silky caramel sauce.
Garnish and Serve
- Drizzle the roulade with caramel sauce, sprinkle crushed graham crackers, and add some extra banana slices on top. Dust with powdered sugar for a beautiful finish!
Nutrition
Notes
Room temperature eggs whip up more air, making your sponge lighter. Sift your dry ingredients to ensure a lump-free, airy batter. Store leftovers in an airtight container in the fridge for up to 3 days.




