Banana Caramel Roulade
Introduction
If you’re looking for a dessert that’s both impressive and delicious, look no further than the Banana Caramel Roulade! This dessert is a wonderful mix of fluffy cake, creamy filling, and rich caramel. It’s perfect for family gatherings or just a sweet treat for yourself.
Why Make This Recipe
This Banana Caramel Roulade is not just tasty but also fun to make! It’s great for weekends when you want to whip up something special. Plus, it impresses everyone who sees it. The sweet banana flavors combined with warm caramel make it pure bliss. Once you try it, you’ll want to make it again and again!
How to Make Banana Caramel Roulade
Ingredients:
- 1 cup heavy whipping cream
- 2 ripe bananas, sliced
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- 4 large eggs, separated
- 1 cup brown sugar
- 1/2 cup heavy cream (for caramel sauce)
- Pinch of salt
- 4 tbsp unsalted butter
- 1 tsp vanilla extract (for caramel sauce)
- 1 tsp baking powder
- 2 ripe bananas, mashed
- 1/4 tsp salt
- Crushed graham crackers (for garnish)
- Powdered sugar (for garnish)
Directions:
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, beat the egg yolks with 1/2 cup of granulated sugar until it’s light and frothy. Stir in the mashed bananas and 1 tsp of vanilla extract.
- In another bowl, whisk the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and keep whisking until stiff peaks form.
- Sift together the flour, baking powder, and 1/4 tsp salt. Gently fold this mix into the banana and yolk mixture, then fold in the whipped egg whites carefully.
- Spread the batter into the jelly roll pan. Bake for 12 to 15 minutes until golden and springs back when touched.
- Once baked, immediately invert the sponge on a clean towel dusted with powdered sugar. Peel off the parchment paper and roll it up with the towel. Let it cool completely.
- While it cools, make the filling by beating 1 cup of heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- When the sponge is cooled, unroll it and spread the whipped cream on top. Layer with sliced bananas and roll it back up without the towel.
- For the caramel sauce, combine brown sugar, 1/2 cup heavy cream, butter, 1 tsp vanilla extract, and a pinch of salt in a saucepan over medium heat. Stir continuously until it thickens.
- Drizzle the warm caramel sauce over the rolled sponge. Finish by sprinkling with crushed graham crackers and more banana slices. Dust with powdered sugar for a nice touch.
How to Serve Banana Caramel Roulade
Slice the Banana Caramel Roulade and serve it on plates. It’s delicious as is or paired with a scoop of ice cream. It’s sure to be a hit!
How to Store Banana Caramel Roulade
You can store any leftovers in the fridge. Just cover it with plastic wrap or put it in an airtight container. It will stay good for a couple of days.
Tips to Make Banana Caramel Roulade
- Make sure your eggs are at room temperature; this helps them whip up better.
- Be gentle when folding in the egg whites to keep the batter light and fluffy.
- If you don’t have graham crackers for garnish, you can use crushed nuts or chocolate.
Variation
You can try adding different fruit in place of bananas, like strawberries or peaches, for a twist on the classic flavor.
FAQs
1. Can I make this ahead of time?
Yes! You can make the roulade a day in advance and keep it in the fridge until serving.
2. Can I freeze Banana Caramel Roulade?
It’s best enjoyed fresh, but you can freeze slices. Just make sure to wrap them well.
3. What if I don’t have a jelly roll pan?
You can use any similar-sized baking pan. Just adjust the baking time accordingly.