Caramel Banana Cake Roll Recipe 435 Recipes

CARAMEL BANANA CAKE ROLL

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

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.

CARAMEL BANANA CAKE ROLL RECIPE - (4.3/5)

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

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.

YUMMY BANANA CAKE ROLL

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.

BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
• In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
• Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
• When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
• Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.