Banana Carmel roll

I have a major obsession with Banana bread, so when I saw this recipe, I knew I had to try it! It didn't disappoint and even better, I could freeze it and eat it whenever! We ended up eating it as dessert one night. 


 Banana Caramel Roll

For the Cake:

1 cup cake flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
3 egg whites
3/4 cup sugar (divided)
2 ripe bananas, mashed
1 tbsp vanilla paste
1 tsp lemon zest
1 tbsp confectioners sugar
Non-stick cooking spray


For the Filling:
4 oz cream cheese
1/2 cup brown sugar, packed
1 tbsp vanilla paste
1 cup Cool Whip
1 tbsp confectioners sugar
3 tbsp caramel sauce



Preheat oven to 375-deg.  Coat a 15” x 10” x 1” baking pan with the nonstick spray, then line with parchment paper and coat the paper with nonstick spray; set aside.

Sift together the flour, baking soda, salt, and baking powder.

In a large bowl, beat the whole eggs for 5 minutes with a hand mixer, then add 1/2 cup sugar, mashed banana, vanilla, and lemon zest.   Beat until fully combined.

In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks begin to form.  Gradually beat in the remaining sugar, one tbsp at a time, on high speed until stiff peaks form.

Add the flour mixture to the banana mixture, mixing gently until combined. Then hand-fold in the egg whites, being careful not to break them.

Spread the batter into the prepared pan and bake for 10-12 minutes or until the cake is firm but still soft.  Cool 5 minutes, then turn cake onto a flat surface dusted with the confectioners sugar.

Gently peel off the parchment paper, then roll up the cake in towel jelly-roll style, starting with the short side  (Note: you can use toothpicks to help the cake keep its shape if necessary.)  Move to a wire rack, then cool completely.

In the bowl of an electric mixer fitted with a flat paddle, beat the cream cheese and brown sugar until smooth, then add the vanilla paste.  Hand-fold in the Cool Whip.

Once the roll is completely cooled, unroll it and spread on the filling in an even layer.

Roll the cake back up, sprinkle with confectioners’ sugar, and drizzle with the caramel sauce before serving.

Approximate Nutritional Values: http://www.food.com/recipe/banana-cake-with-caramel-frosting-94128