Caramel Banana Cake Roll Food

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CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 18

3 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup sugar, divided
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Light and fluffy with a creamy center, that can be made in advance. The perfect entertaining dessert!

Provided by Sheryl

Time 42m

Number Of Ingredients 16

1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
3 egg whites
1 tablespoon confectioners' sugar
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoon fat-free caramel ice cream topping

Steps:

  • Preheat oven to 375 degrees.
  • Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.
  • Combine the flour, baking soda, salt and baking powder.
  • In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.
  • In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
  • To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
  • Add flour mixture to banana mixture; mix gently until combined.
  • Fold in egg white mixture.
  • Spread into the prepared pan.
  • Bake for 10-12 minutes or until cake springs back when lightly touched.
  • Cool 5 minutes; run a knife around the edges to loosen.
  • Turn cake onto a kitchen towel dusted with confectioners sugar.
  • Gently peel off parchment paper.
  • Roll up cake in towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • Once the roll is cooled, unroll the cake.
  • Because the cake has cooled in a rolled position it will easily re-roll.
  • In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
  • Beat in vanilla; fold in the whipped topping.
  • Unroll cake and evenly spread the filling.
  • Roll back up
  • Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.
  • Store in the refrigerator.

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

We have adapted this Caramel Banana Cake Roll recipe from Lady Behind the Curtain. This dessert has a moist banana-flavored cake filled with sweet, satiny cream cheese and topped with a luscious caramel topping that will make your tastebuds happy.

Provided by Stephanie Keeping

Categories     Dessert

Time 1h32m

Number Of Ingredients 16

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
3 eggs
1/2 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 cup mashed bananas (1 medium-sized banana)
1/2 cup powdered sugar (divided, for dusting)
4 oz cream cheese (softened)
1/3 cup light brown sugar (packed)
1 tsp vanilla extract
3/4 cup whipped topping
1 tbsp powdered sugar
3 tbsp caramel sundae topping

Steps:

  • 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, 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 to spread the cake batter evenly in the jelly roll pan.
  • Bake for 12 to 13 minutes.
  • Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper.
  • Heavily dust the tea towel with powdered sugar.
  • Immediately place the dusted tea towel powdered side down on top of the cake.
  • Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel.
  • Carefully and slowly 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 over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake on a cooling rack to cool completely.
  • Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.
  • Fold in the whipped topping. Set this aside.
  • Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
  • Using either a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
  • Slowly, and with gentle even pressure, carefully roll the cake back into a "roll". Tightly wrap the cake in plastic wrap to ensure the cake holds its shape.
  • Allow the cake to chill in the refrigerator for 1 hour to overnight.
  • Just before you are ready to serve the cake roll, dust the cake with 1 tablespoon of powdered sugar then drizzle the caramel sundae topping on top of the powdered sugar.
  • Slice the cake roll in 1/2 inch servings.

Nutrition Facts : Calories 226 kcal, Carbohydrate 40 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 62 mg, Sodium 169 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CARAMEL BANANA CAKE ROLL RECIPE - (4.3/5)



Caramel Banana Cake Roll Recipe - (4.3/5) image

Provided by francesn

Number Of Ingredients 18

1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites
1 tablespoon confectioners' sugar
(filling)
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoon fat-free caramel ice cream topping

Steps:

  • Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside. Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture. Spread into prepared pan. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll. (filling) In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling. Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping.

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Make and share this Caramel Banana Cake Roll recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated fresh lemon rind
3 egg whites
1 tablespoon confectioners' sugar
4 ounces low-fat cream cheese
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 cup light whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel topping

Steps:

  • Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
  • Combine the flour, baking soda, salt and baking powder.
  • In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
  • In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
  • Add flour mixture to banana mixture, mix gently until combined. Fold in egg white mixture.
  • Spread into prepared pan. Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
  • Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
  • Roll up cake in towel jelly roll style, starting with a short side. Cool completely ona wire rack.
  • For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping.
  • Unroll cake, spread filling over cake to within 1/2" of edge.
  • Roll up again, place seam side down on serving platter.
  • Cover and refrigerate at least 1 hour before serving.
  • Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.

Nutrition Facts : Calories 287.3, Fat 6, SaturatedFat 3.6, Cholesterol 63.8, Sodium 342.6, Carbohydrate 52.6, Fiber 0.6, Sugar 37.6, Protein 6.1

CHOCOLATE-BANANA CAKE ROLL



Chocolate-Banana Cake Roll image

A very thin chocolate cake with whipped cream and a banana rolled inside is covered with chocolate frosting for a lovely dessert any time of year.

Provided by SARAANTHONY

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 6

Number Of Ingredients 11

5 tablespoons unsweetened cocoa powder
½ cup all-purpose flour
1 tablespoon baking powder
5 egg yolks
¾ cup white sugar, divided
5 egg whites
1 teaspoon vanilla extract
1 cup sweetened whipped cream
2 bananas, peeled
2 tablespoons confectioners' sugar for dusting
2 cups prepared chocolate frosting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
  • In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
  • Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
  • Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.

Nutrition Facts : Calories 707.6 calories, Carbohydrate 119.1 g, Cholesterol 178.3 mg, Fat 25.5 g, Fiber 3.7 g, Protein 9.2 g, SaturatedFat 9 g, Sodium 430 mg, Sugar 96.2 g

YUMMY BANANA CAKE ROLL



Yummy Banana Cake Roll image

If you're looking to try something a little different with those overripe bananas sitting in your fruit basket, how about a banana roll? Banana sponge cake spread with a thick cream cheese filling rolled up into one yummy package - what's not to love?

Provided by ChamoritaMomma

Categories     Dessert

Time 45m

Yield 1 Roll, 12-15 serving(s)

Number Of Ingredients 15

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup mashed banana (2 medium bananas)
1 teaspoon vanilla extract
powdered sugar, for dusting
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
1/4 cup powdered sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
  • In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
  • Bake for 13-15 minutes or until center springs back when lightly touched.
  • Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
  • When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
  • When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
  • To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.

Nutrition Facts : Calories 288.3, Fat 13.6, SaturatedFat 7.7, Cholesterol 82.6, Sodium 246, Carbohydrate 39, Fiber 0.5, Sugar 31.2, Protein 3.7

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.

Provided by Allrecipes Member

Time 45m

Yield 8

Number Of Ingredients 17

1 cup cake flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
2 large eggs eggs
¾ cup sugar, divided
½ cup mashed ripe banana
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 large egg whites egg whites
1 tablespoon confectioners' sugar
4 ounces reduced fat cream cheese
½ cup packed brown sugar
½ teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

Steps:

  • Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with nonstick cooking spray; set aside.
  • Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
  • Spread into prepared pan. Bake at 375 degrees F for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Before serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 59.2 g, Cholesterol 54.5 mg, Fat 3.9 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2 g, Sodium 320.6 mg, Sugar 39.5 g

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From thekitchn.com


CARAMEL BANANA CAKE ROLL RECIPE - ALL INFORMATION ABOUT HEALTHY …
Stir in banana and lemon zest. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
From therecipes.info


CARAMEL BANANA CAKE ROLL RECIPE | THE WHOOT
In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla, and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined.
From thewhoot.com


CARAMEL BANANA BREAD | LOVEFOODIES
Use a potato masher or fork and mash the bananas. See the size of the chopped nuts. 4. Mix together the sieved flour, salt, bicarbonate soda and baking powder. 5. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time with a few tablespoons of the flour (to stop the batter from splitting). 6.
From lovefoodies.com


CARAMEL BANANA CAKE ROLL - SIDE DISH RECIPES
In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon peel.
From fooddiez.com


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