Ingredients
For the Sponge Cake:
- 4 large eggs 🥚
- ½ cup granulated sugar 🍚
- 1 tsp vanilla extract 🍦
- ½ cup all-purpose flour (sifted) 🌾
- 1 tsp baking powder
- Pinch of salt 🧂
For the Filling:
- 2–3 ripe bananas 🍌
- 1 cup caramel sauce (store-bought or homemade) 🍯
- ½ cup crushed vanilla wafers, graham crackers, or walnuts (optional)
For the Topping:
- Sliced bananas 🍌
- Extra caramel sauce drizzle 🍯
- Whipped cream or cream cheese frosting (optional) 🍦
- Crushed cookies or nuts for crunch 🥜
Instructions
Preheat oven to 350°F (175°C). Line a jelly roll pan (10×15″) with parchment paper. Beat eggs and sugar on high for 5–6 minutes until pale and fluffy. Gently fold in vanilla, flour, baking powder, and salt. Pour into the pan and spread evenly. Bake for 10–12 minutes until springy.
Step 2: Roll the CakeWhile still warm, invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake up (with the towel) from the short end. Let cool completely.
Step 3: Prepare the FillingOnce cool, unroll the cake. Spread a thin layer of caramel sauce over the surface. Place whole bananas lengthwise or slice them evenly. Sprinkle crushed cookies or nuts if using.
Step 4: Roll it Back UpGently roll the cake again, this time without the towel. Transfer to a serving plate with the seam side down.
Step 5: DecorateDrizzle the top with more caramel. Add banana slices, whipped cream swirls, and a sprinkle of crushed cookies or chopped nuts. Chill for at least 1 hour before slicing.
Notes
Tips & Tricks ✨
- Use ripe bananas for the best flavor and softness.
- Don’t overbake the sponge—this keeps it soft and rollable.
- Chill before slicing to get clean, beautiful swirls.
- Add a pinch of cinnamon or nutmeg to the sponge for cozy vibes.
- Want a richer version? Mix a bit of cream cheese into the caramel!