Indulge in Banana Caramel Roulade: A Decadent Dessert Delight

Some nights i sit in the kitchen wanting to make something that looks fancy but isnt too hard, and that’s when i discovered the Banana Caramel Roulade. It’s a soft sponge cake rolled around mashed bananas and sticky caramel so it tastes rich and sweet and looks like a showstopper.

It works great for birthdays, holiday dinners, or just a simple family meal since everyone from little kids to grandparents enjoys the mix of bananas and caramel. You can even swap a few ingredients for vegans or people who cant eat gluten so it fits any get-together.

Whether you’re trying to wow guests at a dinner party or just craving a sweet treat after school, this roulade is a solid pick and shows you put love into your baking.

What is a Roulade?

A roulade is basically a cake or dough that’s baked flat, spread with filling, and then rolled up so it looks like a spiral. The word comes from French and means “to roll.” You’ll find sweet and savory versions all over the world, but for our Banana Caramel Roulade we use a light sponge that hugs a creamy banana and caramel filling.

Roulades can be filled with whipped cream, fruits, custards, or even cheese, and they taste best at room temp. People love them because they look elegant but are easy to slice and serve. In this case, we layer a fluffy cake with banana-caramel filling and top it with extra banana slices and sauce to make it even more tempting.

The Magic of Banana and Caramel

Bananas and caramel are like best friends in desserts—the soft creamy banana and buttery caramel just go so well together. The natural sweetness of ripe bananas makes the caramel taste even richer so it feels like the perfect pairing.

Besides tasting awesome, bananas give you potassium, vitamin C, and fiber so they help keep you healthy. Caramel is more of a treat, but it adds that sweet richness that turns a simple cake into something special. Together they make a dessert that not only satisfies your sweet tooth but also leaves you feeling good.

Why You Should Make Banana Caramel Roulade

Baking your own roulade is way better than buying one because you control what goes inside so it’s fresh and just how you like. Plus there’s a special pride when you cut into it and see that perfect spiral.

You can easily tweak the recipe for different diets—use gluten-free flour or swap regular eggs for flax eggs so vegans can enjoy it. That way nobody’s left out at your table.

Making this roulade can even be a fun group activity. Invite friends or family to help—laughing while whisking batter and rolling the cake together makes memories that matter more than the final dessert.

Ingredients

To make the Banana Caramel Roulade, gather the following ingredients:

For the Sponge Cake:

• 4 large eggs
• 100g granulated sugar
• 100g all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

For the Filling:

• 2 ripe bananas, mashed
• 150g caramel sauce (homemade or store-bought)
• 100ml whipped cream or cream cheese (optional)

For Garnish:

• Extra bananas, sliced
• Additional caramel sauce
• Chopped nuts or chocolate shavings (if desired)

Directions

Step-by-Step Instructions:

1. Preheat the Oven: Set your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Make the Sponge: In a bowl, whisk eggs and sugar until pale and fluffy. Gently fold in the flour, baking powder, and a pinch of salt until just mixed.
3. Cool the Sponge: Bake for 10–12 minutes or until the cake bounces back. Let it cool in the pan for 10 minutes. Place a clean kitchen towel dusted with powdered sugar on top, peel off the paper, and roll the cake up in the towel. Let it cool completely.
4. Prepare the Filling: In a separate bowl, mash the bananas and mix with caramel sauce. Stir in whipped cream or cream cheese if you’re using it.
5. Assemble the Roulade: Unroll the cooled cake, spread the banana-caramel mixture evenly, then roll the cake back up tightly using the towel. Place seam-side down on a serving plate.
6. Chill and Serve: Refrigerate for at least 1 hour so the filling sets. Slice and garnish with banana slices, extra caramel, and any toppings you like.

Variations of Banana Caramel Roulade

Different Filling Options:

One of the best things about roulades is you can try endless fillings:

• Add chocolate chips or cocoa powder for a chocolate-banana twist.
• Mix in chopped nuts for extra crunch.
• Use other fruits like strawberries or peaches for a seasonal version.

Dietary Modifications:

Whether you need gluten-free or vegan, this roulade can adapt:

• Swap all-purpose flour with a gluten-free blend.
• Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoon water) instead of real eggs for a vegan version.
• Pick dairy-free caramel and cream substitutes to keep it fully vegan.

Presentation Tips

• Slice the roulade neatly so the spiral is visible.
• Drizzle extra caramel and add fresh banana slices for color.
• Sprinkle chopped nuts or chocolate shavings to dress it up.
• Serve on a pretty platter or add mint leaves for an elegant finish.

Storing and Freezing

• Keep leftovers in an airtight container in the fridge for up to 3 days.
• To freeze, wrap the roulade tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

FAQ Section

Common Questions:

1. How can I make a gluten-free Banana Caramel Roulade? Use a gluten-free flour blend instead of all-purpose flour and check that all other ingredients are gluten-free.
2. What can I substitute for bananas in this recipe? You could try applesauce or pureed avocado, though the flavor will change.
3. Can I prepare the roulade in advance? If so, how should I store it? Yes, make it up to 2 days ahead and keep it in the fridge, or freeze for longer storage.
4. Can I use homemade caramel instead of store-bought? Absolutely—homemade caramel tastes fresher and richer.
5. Is it possible to make this recipe without eggs? Yes, use flax eggs or a commercial egg replacer to get a similar texture.

Conclusion

Making and sharing a Banana Caramel Roulade is a fun way to bring people together and show off your baking skills. Feel free to share your tweaks or pictures in the comments or on social media. Go ahead and try it—you might find your new favorite dessert!

Banana Caramel Roulade

This delightful Banana Caramel Roulade features a light sponge cake rolled with a luscious banana and caramel filling, making it a perfect dessert to impress your guests. It's easy to make and pairs wonderfully with a cup of coffee or tea.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine International

Servings 4 People

Calories 250 kcal

Equipment

• 1 15 x 10 inch jelly roll pan
• 1 parchment paper
• 1 mixing bowls
• 1 electric mixer or whisk
• 1 rubber spatula
• 1 saucepan
• 1 measuring cups and spoons
• 1 cooling rack

Ingredients

  

• 3 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• a pinch pinch salt
• 2 ripe bananas mashed
• ½ cup caramel sauce Can substitute with homemade caramel.
• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ¼ teaspoon vanilla extract

Instructions

 

• Preheat your oven to 375°F (190°C). Line the jelly roll pan with parchment paper and lightly grease it.
• In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and has doubled in volume. Add the vanilla extract and mix well.
• Sift the flour, baking powder, and salt together. Gently fold this dry mixture into the egg mixture using a rubber spatula, being careful not to deflate the batter.
• Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly touched.
• While the cake is baking, prepare the filling. In a saucepan, blend the mashed bananas and caramel sauce, and bring to a gentle simmer. Remove from heat and let cool.
• In a separate bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form. Gently fold the whipped cream into the cooled banana caramel mixture until well combined.
• Once the cake is ready, remove it from the oven and let it cool for a few minutes. Turn the cake out onto a clean kitchen towel dusted with powdered sugar, and carefully peel off the parchment paper.
• Spread the banana caramel filling evenly over the cake. Starting from one edge, roll the cake tightly with the towel to form a roulade. Place seam-side down on a serving platter and refrigerate for at least 30 minutes to set.
• Before serving, dust the roulade with additional powdered sugar and slice into rounds.

Notes

You can substitute the caramel sauce with homemade caramel for a richer flavor.

For a nutty flavor, consider adding crushed walnuts or pecans to the filling.

This roulade can be made a day in advance and stored in the refrigerator, covered, for convenience.