Banana Caramel Roulade Recipe

Ingredients

For the sponge:

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract

For the filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, sliced

For the caramel sauce:

• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• pinch of salt

For garnish:

• Crushed graham crackers
• Bananas slices
• Powdered sugar

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with parchment paper.

Beat the egg yolks with ½ cup sugar until light in color. Add the mashed bananas and vanilla.
In a separate bowl, beat the egg whites until smooth, gradually adding ¼ cup sugar, beating until stiff peaks form.

Sift together the flour, baking powder, and salt. Add the yolk mixture, then fold in the beaten egg whites.
Spread the mixture into the prepared pan. Bake for 12-15 minutes.

Immediately invert the sponge onto a clean towel dusted with powdered sugar. Roll the sponge and towel together, and let cool completely.

To make the filling, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Roll out the sponge, spread with whipped cream, and top with the banana slices. Roll again without the towel.

To make the caramel sauce, combine the brown sugar, heavy cream, butter, vanilla, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until thickened.

Drizzle the caramel over the roulade, then sprinkle with crushed biscuits and banana slices, then sprinkle with powdered sugar.