Irresistible Banana Caramel Cream Roll

 🍌🍯 Irresistible Banana Caramel Cream Roll 🍰✨

Soft sponge cake rolled with fluffy cream, sweet bananas, and rich caramel drizzle — pure dessert heaven in every bite! 😍

Ingredients:

For the sponge cake:

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

For the filling:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

2–3 ripe bananas, sliced

For the topping:

1/2 cup caramel sauce

1 banana, sliced

2 tablespoons crushed cookies or graham crumbs (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat eggs and sugar for 4–5 minutes until pale, thick, and fluffy. Mix in vanilla extract.

3. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture until just combined.

4. Spread batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when touched.

5. While warm, carefully roll the cake (with parchment) into a log starting from the short end. Let it cool completely.

6. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

7. Unroll the cooled cake gently. Spread whipped cream evenly over the surface. Arrange sliced bananas in a single layer.

8. Carefully roll the cake back up without the parchment. Place seam-side down.

9. Drizzle generously with caramel sauce and top with extra banana slices and crushed crumbs.

10. Chill for at least 30 minutes before slicing for clean, beautiful swirls.

Pro Tip:

For extra flavor, brush the sponge lightly with a tablespoon of warm caramel or banana syrup before adding the cream. It keeps the cake moist and boosts the caramel-banana taste! 🍯🍌