Banana Caramel Roulade Recipe: Creamy, Sweet & Easy

Banana Caramel Roulade Recipe

Introduction

Imagine slicing into a luscious, light sponge cake swirled with creamy whipped filling, drizzled with golden caramel, and studded with fresh banana slices. This is the show-stopping Banana Caramel Roulade: a dessert that looks complicated but is surprisingly straightforward. Bursting with flavor and texture, this roulade is perfect for gatherings, celebrations, or simply treating yourself. We’ll guide you step by step through everything you need to know, from its fascinating origins to helpful variations and FAQs. Let’s dive in and create a roulade worthy of applause!

What Is a Banana Caramel Roulade?

A roulade is a rolled dessert; in this case, a thin sponge cake base filled and rolled into a spiral. The Banana Caramel Roulade elevates this concept by incorporating:

• A light and airy sponge cake that supports rolling without cracking.
• Whipped cream sweetened just enough to balance the caramel.
• Caramel sauce that’s rich, buttery, and drizzled inside and on top.
• Fresh banana slices for natural sweetness and texture contrast.

This combination of soft, creamy, and silky elements makes the Banana Caramel Roulade irresistible. It’s a showpiece dessert that doesn’t require professional pastry skills. With clear instructions and a bit of patience, you’ll have an elegant treat in under an hour.

Origin of the Banana Caramel Roulade

The concept of the roulade dates back to European pastry traditions, particularly in France and Switzerland. The word “roulade” comes from the French verb rouler, meaning “to roll.” Early versions featured fruit jams, chocolate, or pastry cream. Over time, regional variations emerged across Europe, each introducing local flavors and ingredients.

The use of bananas likely originated in the mid-20th century when tropical fruits became more accessible in European markets. Caramel sauce, a classic French confection, was a natural fit. Combining bananas with caramel inside a roulade is a fusion of tropical sweetness and European confectionery artistry, yielding the beloved Banana Caramel Roulade we know today.

Ingredients with Quantity for Banana Caramel Roulade

Below is everything you need to craft this decadent roulade. Be sure to measure accurately for the perfect texture!

For the Sponge Cake:

• 4 large eggs, at room temperature (for maximum volume)
• ½ cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• ¾ cup (95g) all-purpose flour, sifted
• ¼ teaspoon fine salt
• Powdered sugar, for dusting and preventing stickiness

For the Filling:

• 1 cup (240ml) heavy whipping cream, cold
• 2 tablespoons (15g) powdered sugar
• 1 teaspoon vanilla extract (optional, for extra flavor)
• 2 ripe bananas, peeled and sliced into ¼-inch rounds

And for the Caramel Sauce:

• ½ cup (100g) granulated sugar
• 2 tablespoons (28g) unsalted butter, melted
• ¼ cup (60ml) heavy cream, warmed
• Pinch of fine salt (to enhance sweetness)

Optional toppings & garnishes: chopped toasted pecans or walnuts, extra banana slices, a sprinkle of sea salt.

Step-by-Step Directions and Preparation Method

Follow these steps closely for a flawless Banana Caramel Roulade.

1. Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the top to prevent sticking.
2. In a large mixing bowl, combine 4 room-temperature eggs and ½ cup granulated sugar. Beat on medium-high for 5 minutes, until the mixture is thick, pale, and leaves ribbons when the beater is lifted.
3. Gently fold in 1 teaspoon vanilla extract.
4. Sift together ¾ cup all-purpose flour and ¼ teaspoon salt over the egg mixture. Carefully fold in the dry ingredients using a rubber spatula until no streaks remain. Do not overmix.
5. Spread the batter evenly in the prepared pan, smoothing the top with an offset spatula.
6. Bake for 10–12 minutes, or until the cake is a light golden color and springs back when gently touched.
7. While still warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll the cake (with the towel) from the short end. Allow it to cool completely while rolled up.

2. Make the Caramel Sauce

1. In a small heavy-bottomed saucepan over medium heat, pour in ½ cup granulated sugar. Do not stir initially; let the edges melt. Once edges liquify, gently swirl the pan to encourage even melting.
2. When the sugar has fully melted and reached an amber hue, whisk in 2 tablespoons melted butter until smooth.
3. Remove from heat and slowly pour in ¼ cup warm heavy cream and a pinch of salt. The mixture will bubble vigorously—whisk continuously until glossy and combined.
4. Set aside to cool to room temperature. The sauce will thicken as it cools.

3. Whip the Cream Filling

1. Chill a mixing bowl and whisk attachment in the freezer for 10 minutes (this ensures stiff peaks).
2. Add 1 cup cold heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract (if using) to the chilled bowl.
3. Whip on medium-high speed until the cream holds firm peaks. Be careful not to overbeat, or it will turn grainy.

4. Assemble the Roulade

1. Carefully unroll the cooled sponge cake and lay it flat on parchment.
2. Spread the whipped cream evenly over the surface, leaving a ½-inch border on all sides for easier rolling.
3. Drizzle generous spoonfuls of caramel sauce over the cream layer (reserve some sauce for topping).
4. Arrange sliced bananas in an even layer atop the caramel.
5. Starting at the short end, gently roll the cake back up without the towel, using light pressure to keep the filling inside.
6. Transfer the roulade seam-side down to a serving platter. Chill in the refrigerator for at least 30 minutes to set.

5. Serve and Enjoy

• Dust with powdered sugar, slice into 1-inch pieces, and drizzle remaining caramel on top.
• Garnish with chopped toasted nuts or extra banana slices for a stunning presentation.

Variations

Looking to switch things up? Try these creative Banana Caramel Roulade twists:

1. Nutty Crunch: Sprinkle chopped toasted pecans or walnuts between the whipped cream and banana layers for added texture.
2. Chocolate Lover’s Roulade: Drizzle melted dark chocolate over the bananas before rolling for a banana-chocolate-caramel trifecta.
3. Tropical Twist: Add thin pineapple slices or shredded coconut along with the bananas for a mini vacation in each bite.
4. Salted Caramel Roulade: Use a pinch of flaked sea salt on top of the final caramel drizzle to balance sweetness.
5. Berry Fusion: Swap bananas for mixed berries (strawberries, raspberries) and use a berry compote instead of caramel sauce.

Each variation keeps the essence of the roulade while offering new flavor profiles that delight the senses. Feel free to experiment—this recipe is highly adaptable!

FAQs About Banana Caramel Roulade

Q1: Can I make the sponge cake ahead of time?
A: Yes! Bake the sponge cake up to a day in advance. Store it airtight at room temperature. Before filling, gently reheat in a warm (not hot) oven for 2–3 minutes to restore flexibility, then proceed with rolling.

Q2: How do I prevent the cake from cracking?
A: Rolling the cake immediately after baking while it’s still warm and pliable is key. Dusting with powdered sugar and using a kitchen towel helps maintain moisture and prevents sticking.

Q3: Can I use store-bought caramel sauce?
A: Absolutely. While homemade caramel has a fresher flavor, a high-quality store-bought sauce can save time. Warm it gently before drizzling for best results.

Q4: How long will leftovers stay fresh?
A: The assembled roulade will keep up to 2 days in the refrigerator, covered in plastic wrap or in an airtight container. Beyond that, the sponge may become soggy.

Q5: Can I freeze the roulade?
A: You can freeze unfilled sponge slices or individual roulade slices. Freeze on a tray until firm, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before serving.

Q6: What other fruits pair well with caramel?
A: Apples, pears, peaches, and berries all complement caramel beautifully. Choose firmer fruits for better structure.

Conclusion: Enjoying Banana caramel roll

The Banana Caramel Roulade is a testament to how simple ingredients and techniques come together to produce an elegant, crowd-pleasing dessert. With a tender sponge cake, light whipped cream, luscious caramel, and sweet banana slices, it hits every taste and texture note. Whether you stick to the classic version or try one of the suggested variations, this roulade will become a go-to for celebrations and special occasions. So grab your mixing bowls, preheat that oven, and let’s roll into dessert heaven with this unforgettable recipe!

Banana Caramel Roulade Recipe: Creamy, Sweet & Easy

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• Author: David Andersson
• Total Time: 35 minutes
• Diet: Vegetarian

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Description

Banana Caramel Roulade Recipe

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Ingredients

Scale 1x2x3x

For the Sponge Cake:

• 4 large eggs, room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ teaspoon salt
• Powdered sugar (for dusting)

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 2 ripe bananas, sliced

For the Caramel Sauce:

• ½ cup granulated sugar
• 2 tablespoons butter
• ¼ cup heavy cream
• Pinch of salt

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Instructions

1. Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat eggs and sugar with an electric mixer for 5 minutes, until thick and pale.
3. Mix in vanilla extract.
4. Sift flour and salt over the egg mixture; gently fold in until just combined.
5. Spread batter evenly in prepared pan.
6. Bake for 10–12 minutes, until golden and springs back when touched.
7. Dust a clean kitchen towel with powdered sugar. Immediately turn the hot cake onto the towel, peel off parchment, and roll up cake (with towel) from the short end. Cool completely.

2. Make the Caramel Sauce:

1. In a small saucepan, heat sugar over medium heat, stirring until it melts and turns amber.
2. Add butter and stir until melted.
3. Slowly stir in heavy cream and salt (it will bubble up). Stir until smooth.
4. Remove from heat and cool to room temperature.

3. Prepare the Filling:

1. Whip heavy cream and powdered sugar to stiff peaks.

4. Assemble the Roulade:

1. Carefully unroll the cooled cake.
2. Spread whipped cream evenly over the cake, leaving a ½-inch border.
3. Drizzle with caramel sauce (reserve a little for topping).
4. Arrange banana slices over the cream.
5. Gently roll up the cake (without the towel). Place seam-side down on a platter.

5. Serve:

1. Dust with powdered sugar and drizzle with remaining caramel sauce.
2. Slice and enjoy!

Notes

For an indulgent touch, drizzle extra caramel sauce over the top before serving and garnish with banana slices or chopped nuts. This roulade also pairs beautifully with a cup of coffee or a scoop of vanilla ice cream for a decadent dessert experience!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Banana Caramel Roulade Recipe