Banana Caramel Roll Cake Recipe

The first time I made a banana caramel roll cake, I was 19, working back-of-house in a shoebox-sized patisserie in Lyon. A crusty French chef barked orders all day, but I swear he went quiet for a second after his first bite. That’s when I knew—this wasn’t just a cake. It was a moment. A story. A caramel-laced whisper of sweetness wrapped in golden sponge.

This isn’t your average banana cake. This one’s got curves. It rolls, literally. Picture a fluffy sponge, light like a whisper, soaked ever so slightly in banana syrup, hugging a cloud of banana mascarpone cream, and glued together with a ripple of homemade salted caramel. It’s bold. It’s sticky. It’s elegant—but it’s got a bit of attitude.

What makes this recipe special? A few things, actually. The sponge is oil-based for moistness but balanced with whipped yolks for structure. The caramel isn’t just sweet—it’s salted, deep, almost burnt. And the banana? It’s everywhere—folded in, sliced thin, even blitzed into syrup. This one’s for the banana believers.

Table of Contents

Ingredients & Substitutions

For the sponge cake:

4 large eggs, separated
90g granulated sugar
60ml neutral oil (like grapeseed or sunflower)
60ml whole milk
100g cake flour (or sifted all-purpose, if you must)
½ tsp fine sea salt
1 tsp vanilla bean paste (or extract if that’s what you got)

For the caramel sauce:

150g granulated sugar
60ml water
100ml heavy cream (room temp, please)
30g unsalted butter
½ tsp flaky salt or Maldon

For the banana mascarpone filling:

200ml heavy cream
100g mascarpone cheese
2 ripe bananas (one mashed, one sliced thin)
2 tbsp icing sugar
½ tsp cinnamon (optional but bossy)
A splash of lemon juice

For the banana syrup (optional, but kinda magic):

½ banana
2 tbsp water
1 tbsp sugar
Dash of rum (why not?)

Substitutions & Notes:
Can’t do dairy? Coconut cream + whipped tofu actually work surprisingly well. Swap mascarpone for a thick plant-based yogurt or cashew cream.
No cake flour? Sub with all-purpose minus 2 tbsp, replace with cornstarch.
Too hot for bananas in your region? Mango or papaya offers a similar tropical punch.

Step-by-Step Instructions

Step 1: Make the caramel (do it first—it needs to cool).
In a saucepan, combine sugar and water. Medium heat. No stirring. Swirl gently once it starts bubbling, not before.

Wait for it to turn copper—like an old penny left in the sun. Quickly whisk in cream (it’ll hiss, don’t jump), then butter, then salt. Stir smooth. Cool it down. You’ll need about ⅓ cup for the filling, rest for drizzling. Or just eating with a spoon like a maniac.

Step 2: Bake the sponge.
Preheat oven to 175°C (347°F). Line a 10×15-inch jelly roll pan with parchment—don’t skip the sides.

Whisk egg yolks, sugar, oil, milk, vanilla until creamy and pale. Fold in flour and salt. Beat egg whites to stiff peaks in another bowl, then fold gently into yolk mixture in three goes. Go easy—don’t punch the air out.

Pour into pan. Level it out. Tap once on counter. Bake 12–14 mins. It should spring back when poked and smell like sweet morning dreams.

Step 3: Roll the sponge.
While still warm (important), turn it onto a clean tea towel dusted with powdered sugar. Peel off parchment. Gently roll it up with the towel inside. Let it cool like that—teaches it to behave.

Step 4: Make banana syrup.
Blend banana, sugar, water, lemon, and rum until smooth. Strain if lumpy. Brush it onto the unrolled sponge later. Adds that soft, sticky edge.

Step 5: Whip the filling.
Beat cold cream, mascarpone, mashed banana, sugar, and cinnamon until fluffy but still spreadable. Don’t overbeat—it’ll go grainy and weird. Fold in banana slices last.

Step 6: Assemble.
Unroll cooled sponge. Brush syrup all over. Spread a generous layer of banana cream—leave a bit of border at the edge. Drizzle some of that cooled caramel.

Now roll it back up. Not too tight, not too loose. Wrap in parchment or clingfilm. Chill for at least 2 hours. Overnight is even better.

Step 7: Finish like a boss.
Trim the ends (chef’s tax—eat them). Drizzle with more caramel. Dust with powdered sugar. Add banana chips, brûléed slices, or edible gold if you’re feeling ridiculous.

Cooking Techniques & Science

This cake rises thanks to aeration, not leavening. The whipped eggs are key. If you underwhip the whites, it’ll bake flat and rubbery. Overwhip? Dry and cracked. You’re looking for glossy, bendy peaks—not dry foam.

Oil instead of butter means a moister crumb, more flexible for rolling. Butter’s too firm at fridge temp—it cracks when you slice.

The banana syrup adds stickiness. Like glue, but edible and delicious. It hydrates the sponge subtly, so it doesn’t dry out in the fridge. And that rum? Just enough to whisper, not shout.

Mascarpone holds structure better than plain whipped cream. Bananas are watery, so you need a stabilizer that can handle moisture without collapsing.

Caramel science: sugar caramelizes between 160–180°C. Anything less, it’s just syrup. Go too far, and it’s bitter. Watch like a hawk.

Tool talk—hand mixer is fine, but stand mixer makes life easier. Offset spatula? A must for spreading. And a clean towel for rolling—no fuzz, please.

Serving & Pairing Suggestions

Serve cold, but not fridge-cold. Let it sit 15 mins at room temp before slicing.

Drizzle extra caramel at the table—don’t be shy. Add a dollop of crème fraîche on the side if you’re fancy.

Final Thoughts

This banana caramel roll cake isn’t just a dessert—it’s a texture story. Soft, creamy, silky, chewy, and a little crunchy if you garnish right.

It looks elegant, but it’s deeply comforting. The banana brings the soul, the caramel brings the edge. And the sponge? It’s just the hug that holds it all together.

It travels well, slices clean, and keeps beautifully chilled. So go ahead—make two. One for the table, one for your secret fridge stash. No judgment here.

Want to get fancy? Add cocoa powder to the sponge. Or infuse the syrup with chai spices. Freeze-dried bananas on top for crunch. Turn it into a trifle. Make it a layer cake. Let the roll guide you, not confine you.

FAQs

1. Why did my sponge crack when I rolled it?
Probably too dry or overbaked. Next time, roll it while still warm and don’t skip the syrup—moisture is key.

2. Can I make it ahead of time?
Absolutely. It’s actually better after chilling overnight. Just keep it airtight so it doesn’t dry out.

3. How ripe should the bananas be?
Freckled and soft. If you wouldn’t eat them raw, they’re perfect for this cake.

4. Can I freeze the roll cake?
You can, but the texture suffers slightly. Wrap tight in plastic and foil. Defrost slowly in the fridge.

5. What can I use instead of mascarpone?
Thick Greek yogurt (strained) or whipped cream cheese work. You’ll miss a bit of richness, but it’ll still be tasty.