Description
A delightful dessert combining ripe bananas and rich caramel in a light, fluffy sponge.
Ingredients
Scale
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 ripe bananas, sliced
- 1 cup brown sugar
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Crushed graham crackers
- Banana slices
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in the mashed bananas and vanilla.
- In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar, continuing to whisk until stiff peaks form.
- Sift together the flour, baking powder, and salt. Fold into the yolk mixture, then gently fold in the beaten egg whites.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
- Turn the baked sponge out immediately onto a clean towel dusted with powdered sugar. Roll up the sponge with the towel and let it cool completely.
- For the filling, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled sponge, spread the whipped cream filling evenly, and top with sliced bananas. Roll it back up without the towel.
- To make the caramel sauce, combine brown sugar, heavy cream, butter, vanilla, and salt in a saucepan over medium heat. Stir constantly, bringing it to a boil until it thickens.
- Drizzle the caramel sauce over the roulade, sprinkle with crushed graham crackers and banana slices, and dust with powdered sugar for an elegant finish.
Notes
Make sure your eggs are at room temperature for better whipping. Use ripe bananas for added sweetness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: banana, caramel, roulade, dessert, sweet, sponge cake