A light vanilla sponge filled with caramel, whipped cream, and sliced bananas – a classic combination you can’t say no to.
This roulade is best served and enjoyed the same day to avoid the bananas browning, but for a twist, you can omit the bananas and store it in the fridge for a fresh treat!
Ingredients
For the sponge:
- 3 eggs, room temperature
- 60g caster sugar
- 25g light brown sugar
- 85g plain flour
- 1 tsp baking powder
For the filling:
- 200ml double cream
- 200ml caramel (homemade or store-bought)
- 1 banana, chopped
- 100g melted dark chocolate, for decoration
Instructions
Step 1: Preheat the oven to gas mark 6 (400°F/200°C).
Grease and line a Swiss roll tin or a 25x35cm rectangle tin with greaseproof paper that hangs over the edges.
Step 2: Whisk together the eggs, caster sugar, and light brown sugar until the mixture is thick and light in color
(about 5 minutes with an electric whisk)
Step 3: Gently fold in the plain flour and baking powder until combined.
Pour the mixture into the lined tin, tilting it so the batter reaches all corners evenly.
Step 4: Bake for 10 minutes or until golden brown and the sponge springs back when touched.
Step 5: Sprinkle caster sugar on a sheet of greaseproof paper and flip the baked sponge onto it.
Roll the sponge tightly with the paper and set it aside to cool.
Step 6: Prepare the fillings by whipping the double cream until soft peaks form.
Chop the banana into small chunks and set aside.
Step 7: Carefully unroll the cooled sponge and peel back the inner layer of greaseproof paper.
Spread a layer of caramel, followed by whipped cream, and sprinkle the banana chunks.
Step 8: Roll the sponge back into a spiral using the greaseproof paper to guide it.
Drizzle the reserved caramel and melted dark chocolate over the top of the roulade. Serve and enjoy!
Frequently Asked Questions (FAQs)
1. Can I make this roulade ahead of time?
Yes, but it’s best served the same day to avoid browning bananas.
2. Can I use store-bought caramel?
Absolutely, jarred or tinned caramel works well as a substitute.
3. How do I keep the sponge from cracking?
Roll it up in the greaseproof paper while warm to prevent cracking.
4. What if I don’t have an electric whisk?
A hand whisk works, but it will take longer to achieve the thick, light consistency.
5. Can I add other fruits?
Yes, strawberries or raspberries can be used as an alternative or addition.
Easy Banoffee Roulade
Ingredients
For the sponge:
- 3 eggs room temperature
- 60 g caster sugar
- 25 g light brown sugar
- 85 g plain flour
- 1 tsp baking powder
For the filling:
- 200 ml double cream
- 200 ml caramel homemade or store-bought
- 1 banana chopped
- 100 g melted dark chocolate for decoration
Instructions
- Preheat the oven to gas mark 6 (400°F/200°C). Grease and line a Swiss roll tin or a 25x35cm rectangle tin with greaseproof paper that hangs over the edges.
- Whisk together the eggs, caster sugar, and light brown sugar until the mixture is thick and light in color (about 5 minutes with an electric whisk).
- Gently fold in the plain flour and baking powder until combined. Pour the mixture into the lined tin, tilting it so the batter reaches all corners evenly.
- Bake for 10 minutes or until golden brown and the sponge springs back when touched
- Sprinkle caster sugar on a sheet of greaseproof paper and flip the baked sponge onto it. Roll the sponge tightly with the paper and set it aside to cool.
- Prepare the fillings by whipping the double cream until soft peaks form. Chop the banana into small chunks and set aside.
- Carefully unroll the cooled sponge and peel back the inner layer of greaseproof paper. Spread a layer of caramel, followed by whipped cream, and sprinkle the banana chunks.
- Roll the sponge back into a spiral using the greaseproof paper to guide it. Drizzle the reserved caramel and melted dark chocolate over the top of the roulade. Serve and enjoy!
