Wanna try a dessert thats fancy but simple enough for a beginner? Banana Caramel Roulade brings gooey caramel and sweet, ripe bananas inside a light sponge cake. It looks like you spent hours in the kitchen, but its actually pretty easy to make and tastes amazing.
This post will give you all you need to bake a Banana Caramel Roulade at home. Youll learn how to pick the best bananas, make a fluffy sponge, prepare smooth caramel, and roll it all without cracking the cake. Even if youre new to baking, just follow the steps below and youll be slicing into a showstopper in no time!
Understanding Banana Caramel Roulade
The Banana Caramel Roulade is more than just a dessert, its basically a thin cake thats rolled up with a sweet filling. You bake the sponge cake flat, spread on banana and caramel, then roll it into a log. When you slice it, you see that swirl of cake, caramel and banana—its both pretty and tasty.
Roulades are light and airy so the filling really stands out. The sponge holds it all together without being heavy. When you cut each slice youll get layers of soft cake, creamy caramel and tender banana that work great together.
Key Ingredients
To make a tasty Banana Caramel Roulade youll need three main parts:
- Banana: Even overripe bannanas add extra sweetness and moisture.
- Caramel: You can use store bought or make homemade caramel sauce thats rich and gooey.
- Sponge Cake: A light sponge cake that you can roll without it crack.
If you cant eat gluten or eggs you can try gluten free flour or flaxseed as an egg substiute. Applesauce also works in place of eggs for a vegan option.
The Flavor Profile of Banana Caramel Roulade
This roulade is a sweet symphony of flavors. The caramel is buttery and rich, the bananas add natural sugar and softness, and the sponge keeps it light. Each bite hits you with a bit of creamy, gooey, fruity goodness.
You can add a pinch of cinnamon or nutmeg to the sponge for warmth. Or try darker caramel to get toffee notes and a hint of bitterness. Play with the sweetness level so it fits your taste perfectly.
Equipment Needed
Having the right tools makes baking a lot easier:
- Mixing Bowls: At least two sizes so you can mix dry and wet ingredients separately.
- Baking Tray: A flat tray lined with parchmente paper to bake the sponge.
- Parchment Paper: To stop the cake from sticking and help you roll it.
- Whisk: For beating eggs and sugar until fluffy.
- Spatula: To fold ingredients gently and spread the batter.
- Cooling Rack: Lets the cake cool evenly so it doesnt get soggy.
Preparing the Banana Caramel Roulade
Ingredients
- For the Banana Sponge Cake:
- 4 large eggs
- 100g (½ cup) granulated sugar
- 100g (around ¾ cup) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- For the Caramel Sauce:
- 200g (1 cup) granulated sugar
- 90g (½ cup) unsalted butter
- 120ml (½ cup) heavy cream
- 1 dash of salt
- Optional Toppings:
- Whipped cream
- Chocolate shavings
- Chopped nuts
Directions
Making the Banana Sponge Cake
1. Preheat oven to 180°C (350°F). Grease a baking tray and line with parchmente paper.
2. In a bowl, whisk eggs and sugar until pale and fluffy, about 5-7 minutes.
3. Fold in sifted flour and baking powder gently so you dont deflate the mix.
4. Add mashed banana and vanilla extract and mix until just combined.
5. Spread batter evenly in tray and bake for 15-20 minutes or until golden and a toothpick comes out clean.
6. Right away, turn cake onto a clean towel dusted with powdered sugar. Roll it up from the short end and let it cool.
Preparing the Caramel Sauce
1. In a saucepan over medium heat, melt sugar until it starts to caramelize, stirring constantly.
2. When sugar is golden, carefull stir in butter until mixed.
3. Slowly pour in heavy cream while stirring, mixture will bubble up so watch out.
4. Remove from heat, add salt, and let caramel cool a bit before using.
Assembling the Roulade
1. Unroll the cooled sponge and spread a thick layer of caramel over the surface.
2. Roll the cake back up without the towel, press gently so filling stays inside. Place seam-side down on a plate.
3. Drizzle extra caramel on top and add whipped cream, chocolate or nuts if you like before serving.
Tips for Perfecting Your Roulade
- Whip the eggs well, it gives your cake more lift and lightness.
- Roll gently if the cake cracks; you can cover cracks with whipped cream or icing.
- Chill the roulade in the fridge for a bit before slicing so it holds shape.
Serving Suggestions
- Top each slice with fresh banana slices and extra caramel drizzle.
- Serve with a scoop of vanilla ice cream to cut the richness.
- A hot cup of coffee or tea pairs perfectly with this dessert.
Nutrition Information
- Calories: 350-400 calories per slice
- Fat: 18g
- Sugar: 25g
- Protein: 4g
Use very ripe bananas for naturall sweetness and cut down extra sugar. For a lighter version, swap heavy cream with Greek yogurt in the filling.
FAQ Section
What is the best way to store Banana Caramel Roulade?
Wrap the roulade tight in cling film and keep it in the fridge for up to 3 days. You can also freeze it for 2 months—just thaw in the fridge before eating.
Can I use ripe bananas for the sponge cake?
Yes, ripe bananas add more flavor and moisture, so you might even need less sugar.
Is it possible to make this dessert in advance?
Absolutely. You can bake and assemble it a day ahead. Flavors actually get better overnight, just keep it wrapped so it stays soft.
Can I make the roulade without eggs?
Sure—use flaxseed meal mixed with water or unsweetened applesauce as an egg substitute. Test the ratio till you get the right texture.
Conclusion
Making a Banana Caramel Roulade is a fun project that ends with a delicious dessert. With its mix of textures and flavors, itll impress anyone who tries it. So preheat your oven, roll up your sleeves and enjoy the sweet reward of your baking!
Banana Caramel Roulade
Equipment
- 1 10x15 inch baking tray
- 1 parchment paper
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 sifter
- 1 saucepan
- 1 whisk
- 1 plastic wrap
Ingredients
- 4 large eggs
- 100 grams granulated sugar
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch salt
- 2 ripe bananas, mashed
- 200 grams mascarpone cheese
- 50 grams powdered sugar
- 1 teaspoon lemon juice
- 150 grams granulated sugar
- 50 ml water
- 100 ml heavy cream
- 1 tablespoon butter
- A pinch salt
Instructions
- Preheat your oven to 180°C (350°F) and line the baking tray with parchment paper.
- In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5 minutes using an electric mixer.
- Sift the flour, baking powder, and salt into the egg mixture. Gently fold the dry ingredients into the wet mixture using a rubber spatula, making sure to keep the air in the batter.
- Pour the batter into the prepared baking tray and smooth it out evenly. Bake for 15 minutes or until lightly golden and a skewer comes out clean.
- While the cake is baking, prepare the filling. In a bowl, combine mashed bananas, mascarpone cheese, powdered sugar, and lemon juice. Mix well and set aside.
- For the caramel sauce, combine sugar and water in a saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a golden caramel color. Gradually whisk in the heavy cream and cook for another 2 minutes. Add butter and salt, then remove from heat.
- Once the cake is done, remove it from the oven. Place a clean kitchen towel on the counter and sprinkle it with powdered sugar. Carefully flip the cake onto the towel and gently peel off the parchment paper.
- Spread the banana filling evenly over the warm cake, then roll it up tightly with the towel starting from the short end. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
- When ready to serve, unroll the roulade and slice it into pieces. Drizzle with warm caramel sauce and enjoy!
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