Dive into the world of desserts with our Banana Caramel Roulade recipe, a heavenly creation that marries the sweetness of ripe bananas with the rich, golden allure of caramel. This Banana Caramel Roulade stands out as a masterpiece of dessert artistry, promising to be the star of any dining occasion. From its tender sponge to the luscious filling, every bite of this Banana Caramel Roulade is a testament to the perfect harmony of flavors and textures. Whether you’re a seasoned baker or new to the kitchen, this recipe offers a delightful culinary adventure.

Recipe

Ingredients

For the sponge:

4 large eggs, separated

3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder

1/4 tsp salt
2 ripe bananas, mashed
1 tsp vanilla extract

Fo r the filling:

1 cup heavy whipping cream
1/4 cup powdered sugar

1 tsp vanilla extract
2 ripe bananas, sliced

F or the caramel sauce:

1 cup brown sugar
1/2 cup heavy cream
4 tbsp unsalted butter

1 tsp vanilla extract
Pinch of salt

For garnish:

Crushed graham crackers
Banana slices
Powdered sugar

Directions

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Beat egg yolks with 1/2 cup sugar until light. Stir in mashed bananas and vanilla.
In a separate bowl, whisk egg whites to soft peaks, gradually add 1/4 cup sugar, beating until stiff peaks form.

Sift together flour, baking powder, and salt. Fold into the yolk mixture, then fold in the beaten egg whites.
Spread batter in the prepared pan. Bake for 12-15 minutes.
Immediately turn the sponge out onto a clean towel dusted with powdered sugar. Roll up sponge and towel together, cool completely.

For the filling, beat heavy cream with powdered sugar and vanilla to stiff peaks.
Unroll sponge, spread with whipped cream, and top with banana slices. Re-roll without the towel.
For the caramel sauce, combine brown sugar, cream, butter, vanilla, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until thickened.

Drizzle caramel over the roulade, sprinkle with crushed graham crackers and banana slices. Dust with powdered sugar.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Kcal: 450 kcal | Servings: 10 slices

Notes

Serving Suggestions: Serve this roulade chilled for a refreshing dessert experience. It pairs wonderfully with a cup of strong coffee or tea.

Storage: This roulade can be stored in the refrigerator for up to 3 days. Ensure it’s covered to prevent it from drying out.
Variations: For a nutty flavor, sprinkle chopped walnuts or pecans along with the bananas before rolling the sponge.
Making Ahead: The sponge and caramel sauce can be prepared a day ahead, making assembly quick and easy for your event.

Nutritional Breakdown (per serving)

Calories: 450 kcal
Carbohydrates: 58 g
Protein: 5 g

Fat: 23 g
Saturated Fat: 14 g
Polyunsaturated Fat: 1 g

Monounsaturated Fat: 7 g
Trans Fat: 0.2 g
Cholesterol: 120 mg

Sodium: 220 mg
Potassium: 300 mg
Fiber: 2 g

Sugar: 40 g
Vitamin A: 800 IU
Vitamin C: 6 mg

Calcium: 80 mg
Iron: 1.5 mg

This dessert offers a good balance of indulgence and nutrition, providing essential vitamins and minerals from the bananas and dairy. However, it’s rich in sugars and fats, so enjoy it in moderation as part of a balanced diet.

FAQs

Q1: Can I make this roulade gluten-free? A1: Yes, substitute the all-purpose flour with your preferred gluten-free flour blend to make this dessert gluten-free. Ensure all other ingredients are gluten-free as well.

Q2: Can I use a different fruit instead of bananas? A2: Absolutely! While bananas offer a classic flavor, you can easily substitute with berries, cooked apples, or pears for a different twist.

Q3: How do I prevent the sponge from cracking when rolling? A3: Ensure the sponge is not overbaked and roll it while it’s still warm. The powdered sugar-dusted towel helps prevent sticking and cracking.

Q4: Can the caramel sauce be made in advance? A4: Yes, the caramel sauce can be prepared ahead of time. Store it in the refrigerator and gently reheat before drizzling over the roulade.