Why Make This Recipe
Banana Caramel Roulade is a delightful dessert that combines the rich flavors of caramel and bananas in a light sponge. It’s perfect for any occasion, whether it’s a family gathering or just a treat for yourself. The roulade is easy to make and looks impressive on the table, making it a great choice for those who want to wow their guests without spending hours in the kitchen.
How to Make Banana Caramel Roulade
Ingredients
- 4 large eggs
- 100g sugar
- 100g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ripe bananas, sliced
- 200g caramel sauce
- Powdered sugar for dusting
Directions
- Preheat your oven to 180°C (350°F). Grease a baking tray and line it with parchment paper.
- In a bowl, whisk the eggs and sugar together until they become pale and fluffy.
- Sift in the flour, baking powder, and salt. Gently fold this mixture until it is well combined.
- Pour the batter into the prepared tray, spreading it out evenly.
- Bake for 12-15 minutes, or until it is golden brown and springy to the touch.
- Once baked, invert the sponge onto a clean tea towel, and carefully remove the parchment paper.
- Roll the sponge tightly while it is still warm, using the towel as a guide. Allow it to cool completely.
- Unroll the sponge, spread a layer of caramel sauce, and place the banana slices on top.
- Roll it back up gently and refrigerate for at least 1 hour to set.
- Before serving, drizzle with more caramel and dust with powdered sugar.
How to Serve Banana Caramel Roulade
Serve the Banana Caramel Roulade chilled or at room temperature. Cut it into slices and display it on a nice plate. You can add a drizzle of extra caramel on each slice for added sweetness. A scoop of vanilla ice cream on the side would also be a fantastic addition!
How to Store Banana Caramel Roulade
You can store any leftover roulade in the refrigerator. Make sure to wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. For longer storage, you can freeze the roulade, but it’s best to enjoy it fresh.
Tips to Make Banana Caramel Roulade
- Make sure your eggs are at room temperature for the best results when whisking.
- Don’t overmix the batter after adding the flour, as this can make the sponge dense.
- To make cutting easier, use a sharp, serrated knife to slice the roulade.
Variation
You can swap the banana slices for other fruits like strawberries or peaches if you want a fruity twist! You can also experiment with different types of sauce, like chocolate or berry compote.
FAQs
1. Can I make this ahead of time?
Yes, you can prepare the roulade a day in advance and keep it refrigerated. Just add the final touches before serving.
2. What if I don’t have caramel sauce?
You can make your own caramel sauce or use another type of sweet sauce like chocolate or butterscotch.
3. Can I use gluten-free flour?
Absolutely! You can substitute all-purpose flour with a gluten-free blend, and the roulade should still turn out delicious.
Banana Caramel Roulade
Ingredients
Main Ingredients
- 4 large large eggs Best if at room temperature
- 100 g sugar
- 100 g all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ripe bananas, sliced
- 200 g caramel sauce
- to taste Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease a baking tray and line it with parchment paper.
- In a bowl, whisk the eggs and sugar together until they become pale and fluffy.
- Sift in the flour, baking powder, and salt. Gently fold this mixture until it is well combined.
- Pour the batter into the prepared tray, spreading it out evenly.
Baking
- Bake for 12-15 minutes, or until it is golden brown and springy to the touch.
- Once baked, invert the sponge onto a clean tea towel, and carefully remove the parchment paper.
Rolling and Cooling
- Roll the sponge tightly while it is still warm, using the towel as a guide. Allow it to cool completely.
Assembly
- Unroll the sponge, spread a layer of caramel sauce, and place the banana slices on top.
- Roll it back up gently and refrigerate for at least 1 hour to set.
- Before serving, drizzle with more caramel and dust with powdered sugar.
