Banana Cake Roll
Ingredients
Prep Time: 20 minutes
Bake Time: 15 minutes
Pan size: 12x17 inch
Cake:
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 1 cup mashed banana
Filling:
- 8 ounce cream cheese softened
- 4 tablespoons butter softened
- 3 tablespoons caramel sauce
- 1 cup powdered sugar sifted
Topping:
- Whipped cream
- Sliced Bananas
- Caramel sauce
- Walnuts
Instructions
Cake:
- Preheat the oven to 350F and line a 12x17 inch pan with parchment paper, cut at least 2 inches longer than the pan. Spray the pan with cooking spray.
- Combine the flour, baking powder, baking soda, salt and cinnamon together in a small bowl.
- In a separate bowl, beat the eggs and sugar together.
- Add the flour mixture and mix just till combined.
- Stir in the lemon juice and banana.
- Spread the batter evenly over the pan.
- Place the pan in the oven and bake for 10 minutes, check for doneness.
- May need up to 5 minutes longer.
- Remove the pan from the oven and fold the parchment paper over the cake on one end.
- Roll the cake up while it is nice and warm.
this will help prevent the cake from breaking.
- Place the cake on a wire rack until cooled, or place in the refrigerator to chill.
- When the cake has cooled completely, carefully unroll and spread the filling evenly over the entire cake.
- Roll the cake back up, removing the parchment paper as you roll.
- Pipe cool whip on the top of the cake and add sliced bananas.
- Drizzle with caramel sauce and walnuts.
Filling:
- Beat the cream cheese, butter, and caramel sauce together until creamy.
- Sift the powdered sugar into the cream cheese and beat till combined.
- Keep on the counter till ready to use. It is much easier to spread when it is at room temperature.
- ENJOY!