Directions
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Preheat the oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by greasing it and lining it with parchment paper. This will ensure that your cake comes out easily and maintains its shape.
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In a large bowl, combine the mashed bananas, granulated sugar, and melted butter. Mix these ingredients until they blend seamlessly. Stir in the eggs and vanilla extract, creating a tremendous aroma that will tantalize your senses.
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In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the banana mixture, stirring until everything is well combined. You want a smooth batter with no lumps.
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Pour the batter into the prepared jelly roll pan, spreading it evenly across the surface. Take care to reach all corners of the pan to ensure uniform baking.
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Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. This is a crucial step to ensure your cake remains fluffy and tender.
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Once baked, let the cake cool completely on a wire rack. Cooling is important as it will make rolling the cake much easier.
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For the filling, whip the heavy cream with powdered sugar in a mixing bowl until stiff peaks form. This creates a tremendous texture that will elevate the overall dessert experience. Spread the whipped cream evenly over the cooled cake.
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Carefully roll the cake from one end to the other, using the parchment paper to help guide it. This step requires a gentle touch to keep the cake intact while forming a beautiful cylinder.
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Place the rolled cake seam-side down onto a serving platter. Drizzle with caramel sauce just before serving to enhance the flavor and presentation.
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