Banana Cake Roll Recipe

I love to make cake rolls! Pumpkin cake rolls, chocolate cake rolls...you name it, I make it!

So here is a Banana Cake Roll. I started making them last year for the Farmer's Market. And I still think they are delicious.

So let's get started with the recipe!

You can find the original recipe  here. I did tweek it a little bit.

Ingredients:

1 cup (minus 2 Tablespoons) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1.5 or 2 banana's depending on their size)
1 tsp vanilla extract
1 tsp banana extract 
3 egg whites
powdered sugar

Spray a cookie pan with pam. Line the pan with wax paper and then spray Pam on the wax paper as well.

Combine the flour, baking soda, salt, and baking powder. Beat the eggs for 5 minutes (on medium speed). Then add 1/2 cup of sugar, banana's, and banana and vanilla extract to the beaten eggs.

In a kitchen aid, beat egg whites to a soft peak. Add the remaining 1/4 cup sugar slowly to the egg whites, and then turn the speed up. Turn the machine off when you have a stiff peak.

Mix the dry ingredients into the banana batter. Do not overmix. Fold the stiff peaks into the banana batter.

Lay a towel down and cover it with powdered sugar. Dump the banana cake onto the towel. And then immediately roll the cake up into the towel. Cool in the fridge for 30 - 45 minutes.

When the cake has cooled, unroll the cake and add some caramel frosting. Then roll the cake back up and decorate it as you see fit!

I melted some caramel and then drizzled it on my frosting. And then I cut a piece of caramel up into triangles and put one in each clump of frosting. (But I never took a picture of it that way). It made it look more fancy though!

 Thanks for visiting!