Discover the Ultimate Dessert Delight: Banana Caramel Roulade Recipe You Can’t Resist

Photo byThe Handing Dog

A delightful blend of creamy banana and rich caramel, the Banana Caramel Roulade is the dessert of your dreams. With its delicate sponge and luscious filling, this treat is perfect for any gathering or when you simply want to indulge in something sweet. The magic lies in the balance of flavors—the lightness of the whipped cream, the sweetness of ripe bananas, and the warmth of homemade caramel. It’s a dish that invites you to savor each bite, offering a cozy yet elegant dessert experience.

This roulade is more than just a dessert; it’s a journey through layers of soft sponge cake wrapped around a creamy banana filling, all drizzled with a rich caramel sauce. The combination of textures makes it a treat for your taste buds. The delicate, airy sponge pairs perfectly with the smooth, sweet whipped cream, while the caramel sauce adds a touch of decadence.

Recipe: Banana Caramel Roulade

Ingredients:

• 2 ripe bananas, mashed
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1 tsp baking powder
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1 cup brown sugar
• Pinch of salt
• 4 large eggs, separated
• 2 ripe bananas, sliced
• Crushed graham crackers for garnish

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Prepare the Egg Mixture: In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is light in color. Stir in the mashed bananas and 1 tsp of vanilla extract.
3. Whip the Egg Whites: In a separate bowl, whisk the egg whites to soft peaks. Gradually add the remaining 1/4 cup of granulated sugar while continuing to beat until stiff peaks form.
4. Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt. Gently fold this mixture into the egg yolk mixture, followed by folding in the whipped egg whites.
5. Bake the Sponge: Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes or until the sponge is lightly golden.
6. Roll the Sponge: As soon as it’s done baking, turn the sponge out onto a clean kitchen towel dusted with powdered sugar. Roll up the sponge with the towel inside and let it cool completely.
7. Make the Filling: While the sponge is cooling, beat the heavy whipping cream with the powdered sugar and 1 tsp of vanilla extract until stiff peaks form.
8. Assemble the Roulade: Once the sponge has cooled, carefully unroll it. Spread the whipped cream over the sponge and top with sliced bananas. Re-roll the sponge carefully without the towel.
9. Prepare the Caramel Sauce: In a saucepan over medium heat, combine the brown sugar, 1/2 cup of heavy cream, butter, vanilla extract, and a pinch of salt. Bring to a boil while stirring constantly until the sauce thickens.
10. Finish the Roulade: Drizzle the caramel sauce over the rolled sponge. Garnish with crushed graham crackers, additional banana slices, and a dusting of powdered sugar.

This Banana Caramel Roulade is a show-stopper for dessert tables or just a cozy evening treat at home. The smooth caramel sauce brings a velvety richness that ties the whole dessert together, making each bite a perfect harmony of flavors. It’s a dish that will have everyone asking for seconds and talking about it long after the last slice is gone.

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