Banana Caramel Roll Cake

1. Banana Caramel Roll Cake

Ingredients:

For the Cake:

• 3 large ripe bananas, mashed
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (as needed)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan, lining it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
4. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the caramel sauce: In a medium saucepan over medium heat, melt the granulated sugar until it becomes a golden brown liquid, stirring continuously.
6. Once melted, add the butter and heavy cream, whisking until smooth. Remove from heat and stir in the vanilla extract. Let it cool slightly.
7. Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Carefully invert it onto a clean kitchen towel dusted with powdered sugar.
8. Remove the parchment paper and spread a layer of caramel sauce over the cake. Roll the cake up tightly using the towel, starting from one short end. Allow it to cool completely while wrapped in the towel.
9. For the cream cheese frosting, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Add milk as needed for desired consistency.
10. Once the cake is cool, unroll it gently and spread a layer of cream cheese frosting over the caramel-covered surface. Roll the cake back up without the towel and refrigerate for at least 30 minutes before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 10 servings

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