BANANA CARAMEL ROULADE

### For the filling:

* 3–4 ripe bananas, sliced
* 1 cup (240ml) heavy whipping cream or mascarpone
* 2 tbsp powdered sugar (adjust to taste)
* 1/2 cup caramel sauce (homemade or store-bought)

### Optional toppings:

* Extra caramel drizzle
* Whipped cream
* Crushed nuts or shaved chocolate
* A light dusting of powdered sugar

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## 👩‍🍳 How to Make It

### 1. **Preheat & Prep**

Preheat your oven to 375°F (190°C). Line a jelly roll pan (approx. 10×15″) with parchment paper and lightly grease it.

### 2. **Make the Sponge**

* Beat eggs and sugar in a large bowl with an electric mixer for about 5–7 minutes, until thick, pale, and fluffy.
* Add vanilla and salt, then gently fold in flour using a spatula — be careful not to deflate the batter.
* Pour the batter into the prepared pan and spread evenly.
* Bake for 10–12 minutes, or until the top springs back when lightly touched.

### 3. **Roll While Warm**

* While the cake is still warm, carefully flip it out onto a clean kitchen towel dusted with powdered sugar.
* Peel off the parchment paper.
* Starting from the short end, gently roll the cake up **with the towel inside** and let it cool completely in this shape. This step sets the “memory” of the roll.

### 4. **Make the Filling**

* Whip the cream with powdered sugar until soft peaks form (or use mascarpone for a thicker, creamier texture).
* Fold in a spoonful of caramel sauce for extra flavor, if desired.

### 5. **Assemble the Roulade**

* Carefully unroll the cooled cake.
* Spread a thin layer of caramel sauce, followed by the whipped cream.
* Add a layer of sliced bananas across the cream.
* Gently re-roll the cake (without the towel this time), keeping the filling inside.

### 6. **Chill & Serve**

* Refrigerate for 1–2 hours to let the roulade set.
* Before serving, drizzle with extra caramel and top with whipped cream or your favorite garnish.

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## 💡 Tips for Success

* **Use ripe but firm bananas** for the best flavor and texture.
* **Don’t skip the towel step** — it prevents cracks in your roulade.
* **Let it chill** before slicing for clean, neat pieces.
* Want a richer flavor? Add a sprinkle of cinnamon or a splash of rum extract to the filling!

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## 🎂 Serving Suggestions

* Perfect for **holiday dinners**, brunch tables, or afternoon tea.
* Serve with a **hot cup of coffee or espresso** for a cozy pairing.
* Dress it up with **edible gold flakes or a caramel shard** for an elegant finish.

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## Final Thoughts

The **Banana Caramel Roulade** is the kind of dessert that earns you compliments — not just because it looks like it came from a bakery, but because it’s *that* good. Sweet banana, silky caramel, and a light sponge come together in a way that’s nostalgic, luxurious, and irresistibly satisfying.

Once you master it, you’ll want to make roulades for every occasion — and this banana caramel combo will always be a crowd favorite.

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Want a printable version of the recipe or step-by-step photo guide? Just let me know — happy to help!