Caramel Banana Cake Roll


Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.

Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
8 servings


  • 1 cup cake flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¼ teaspoon baking powder

  • 2 eggs

  • ¾ cup sugar, divided

  • ½ cup mashed ripe banana

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated lemon peel

  • 3 egg whites

  • 1 tablespoon confectioners' sugar


  • 4 ounces reduced fat cream cheese

  • ½ cup packed brown sugar

  • ½ teaspoon vanilla extract

  • 1 cup reduced-fat whipped topping

  • 1 tablespoon confectioners' sugar

  • 2 tablespoons fat-free caramel ice cream topping


  1. Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with nonstick cooking spray; set aside.

  2. Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.

  3. Spread into prepared pan. Bake at 375 degrees F for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

  4. For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Before serving, sprinkle with confectioners' sugar, then drizzle with ice cream topping. Refrigerate leftovers.


Nutritional Analysis: 1 slice equals 269 calories, 4 g fat (2 g saturated fat), 50 mg cholesterol, 342 mg sodium, 54 g carbohydrate, 1 g fiber, 6 g protein.