We couldn’t wait to share this easy and delicious Caramel Banana Cake Roll Recipe from our newest contributor Gail. With a cream cheese filling and caramel drizzling, there’s plenty to love!

This Caramel Banana Cake Roll Recipe has been an Internet sensation, and it’s no wonder. This cake is delicious and has wow factor in spades!

Made with a delicious banana cake, it’s wrapped around a cream cheese filling and topped with caramel. It’s the perfect dessert, and ideal with a cuppa. It’s also a total crowd-pleaser!

banana caramel roll cake

Caramel Banana Cake Roll Cake Ingredients

via From The Pantry To The Table

We spied this recipe on a popular Australian Facebook Page. Gail is the creator and she is our newest Contributor.

This cake is perfect topped with some confectioner’s sugar and caramel drizzle and Gail used mint leaves to decorate.

Cake Roll Ingredients

  • 1 cup of cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2 eggs
  • 3/4 cup sugar, divided
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1 tsp vanilla extract
  • 1 tsp grated lemon peel
  • 3 egg whites
  • 1 Tbsp confectioners’ sugar, for rolling

Cream Cheese Filling

  • 4 oz (114g) reduced-fat cream cheese
  • 1/2 cup packed brown sugar
  • 1/2 tsp vanilla extract
  • 1 Cup reduced-fat whipped topping
  • 1 Tbsp confectioners’ sugar
  • 2 Tbsp fat – free caramel ice cream topping

Caramel Banana Cake Roll Recipe Instructions

via From The Pantry To The Table

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.

Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper.

Coat the paper with non-stick cooking spray; set aside.

Spread into prepared pan. Bake at 375F/170C 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.

*NOTE: Once the roll is cooled, unroll the cake. Because the cake has cooled in a rolled position it will easily re-roll.

How To Make Cake Filling

In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar are 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.

Want More From The Pantry To The Table?

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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