Description
A delightful dessert featuring a moist cake rolled with a creamy filling, topped with caramel for a delicious finish.
Ingredients
Scale
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 3 eggs
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- ½ cup mashed bananas (1 medium-sized banana)
- ½ cup powdered sugar, divided, for dusting
- 4 ounces cream cheese, softened
- ⅓ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ¾ cup whipped topping
- 1 tablespoon powdered sugar
- 3 tablespoons caramel sundae topping
Instructions
- Preheat the oven to 375°F.
- Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. Set it aside.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes until a frothy pale yellow.
- Add in the mashed bananas and continue to mix on medium until well incorporated.
- Fold in the flour mixture.
- Using either a silicone spatula or an offset spatula, spread the cake batter evenly in the jelly roll pan.
- Bake for 12 to 13 minutes.
- Remove the cake from the oven and run the tip of a sharp knife around the edges of the pan that were not covered by parchment paper.
- Heavily dust a tea towel with powdered sugar.
- Immediately place the dusted tea towel powdered side down on top of the cake.
- Lay a cutting board on top and quickly flip the cake pan over to transfer the cake onto the towel.
- Carefully peel the parchment paper away from the cake.
- Heavily dust the top of the cake with the remaining powdered sugar.
- Flip one end of the tea towel with the cake over one of the short ends of the cake and roll it up. Place the rolled cake on a cooling rack to cool completely.
- For the filling, beat together softened cream cheese, light brown sugar, and vanilla until incorporated, then fold in the whipped topping.
- Once the cake is completely cooled, unroll it carefully.
- Spread the filling over the top of the cake, avoiding edges.
- Roll the cake back into a roll and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour to overnight.
- Dust the cake with powdered sugar and drizzle with caramel sundae topping just before serving.
- Slice the cake roll into ½-inch servings.
Notes
- Ensure the cake is completely cooled before adding the filling to prevent it from melting.
- Chilling the rolled cake improves flavor and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg