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Banoffee Swiss Roll

Categories Cakes/Cookies/Candy, Dessert

This banoffee Swiss roll is so delicious! It is a Swiss or jelly or cake roll (whatever you know it as) version of the banoffee pie, which has bananas, caramel, vanilla whipped cream and graham cracker crust. This cake has a caramel cake that is filled with dulce de leche or caramel sauce of choice, vanilla whipped cream and banana slices then topped with more vanilla whipped cream, crushed graham crackers and a drizzle of more caramel. It is as amazing as it sounds.

This cake is also pretty fun to cut into and see all the fillings swirled up. If you want to add chocolate to this cake it would be a welcomed addition and would almost taste like an ultra spruced up version of an ice cream banana split. Yum!

This cake recipe is specially formulated to be able to roll up. The whipped egg whites help bind the cake so it can easily roll up. If you are familiar with the towel rolling trick then you should give that a try on this cake. I will admit I am not a total fan of that method because it think rolling with the towel inside the cake then unrolling to add the filling ends up being a little rougher on the cake though it does help it hold it’s shape a little better, it isn’t always the easiest thing. However, if you have mastered that method and prefer to do it, then totally do it. If you haven’t, then let the cake cool then add fillings and roll up.

Another trick I do is to make a small slice about 3/4 the way through the cake, on the edge of the cake that will become your center, cut about 1 inch from the edge, this helps get a nicer and tighter swirl.

What you need to like banoffee Swiss roll:

makes 1 cake roll

  • 1/2 cup salted butter – softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 egg yolks
  • 3 egg whites – whipped into stiff peaks
  • 1/3 cup sugar – slowly added
  • 1 1/4 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup dulce de leche or caramel sauce of choice – my caramel recipe here
  • 2 bananas – sliced into thin rounds
  • 1/4 cup graham cracker crumbs – garnish, optional

Instructions

  1. Preheat oven to 350 F.
  2. In a mixing bowl, whip egg whites to soft peaks then slowly add sugar while whipping egg whites to stiff peaks and set aside.
  3. In another bowl, add softened butter, brown sugar and vanilla extract and blend.
  4. Add eggs and egg yolks to butter mixture and blend.
  5. In another bowl, add flour, salt and baking powder and stir together well.
  6. Add flour mixture to butter and egg mixture and blend well.
  7. Add egg whites and fold them into your batter until they are well incorporated and you can’t see any egg whites.
  8. Lay parchment paper over a cookie sheet and spray with non-stick spray.
  9. Pour batter over the cookie sheet, it is ok if it doesn’t cover the whole pan, just try your best to spread it out over most of the pan in a large square.
  10. Bake for 10 minutes or until cake is risen and feels cooked when pressed gently with finger.
  11. Remove from oven and allow to cool.
  12. If you are familiar with the towel method for rolling up the warm cake and letting it cool with the towel in place of the filling while it cools, you can do that. However, I don’t always love this method because it think it causes issues when you unroll to fill it but if you are comfortable with this method then do it. Otherwise, let the cake cool before adding filling.
  13. While cake is cooling, whip the cream, powdered sugar, vanilla extract and salt together until whipping cream can form stable peaks, careful not to over whip or break cream.
  14. Make a small slice on the end of your roll that will become the center for your roll, cut about 1 inch in from the edge and 3/4th the way through the depth of the cake. It will help you get a tighter swirl and roll.
  15. Add the dulce de leche or caramel sauce onto cake, then whipped cream, (preserve some whipped cream mixture for the top of the roll), and sliced bananas to the unrolled top of the cake and then gently roll the cake into a roll.
  16. Place seam side down so it doesn’t unroll.
  17. cover the top of the roll with the additional whipped cream and sprinkle with graham crackers and drizzle caramel sauce if desired.
  18. Slice and enjoy!

Here are a few other cake recipes you may love:

Print Recipe
5 from 1 vote

Banoffee Swiss Roll

Banana, dulce de leche or caramel and whipped cream all rolled up in a delicious caramel cake! Decadent and so delicious!
Prep Time20 minutes
Cook Time10 minutes
cool time30 minutes
Course: cake, Dessert, treat
Cuisine: cake, Dessert, treat
Keyword: Banana, Cake, caramel, Christmas, Dessert, Thanksgiving
Servings: 1 swiss roll

Ingredients

  • 1/2 cup salted butter – softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 egg yolks
  • 3 egg whites – whipped into stiff peaks
  • 1/3 cup sugar – slowly added
  • 1 1/4 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup dulce de leche or caramel sauce of choice – my caramel recipe here
  • 2 bananas – sliced into thin rounds
  • 1/4 cup graham cracker crumbs – garnish optional

Instructions

  • Preheat oven to 350 F.
  • In a mixing bowl, whip egg whites to soft peaks then slowly add sugar while whipping egg whites to stiff peaks and set aside.
  • In another bowl, add softened butter, brown sugar and vanilla extract and blend.
  • Add eggs and egg yolks to butter mixture and blend.
  • In another bowl, add flour, salt and baking powder and stir together well.
  • Add flour mixture to butter and egg mixture and blend well.
  • Add egg whites and fold them into your batter until they are well incorporated and you can’t see any egg whites.
  • Lay parchment paper over a cookie sheet and spray with non-stick spray.
  • Pour batter over the cookie sheet, it is ok if it doesn’t cover the whole pan, just try your best to spread it out over most of the pan in a large square.
  • Bake for 10 minutes or until cake is risen and feels cooked when pressed gently with finger.
  • Remove from oven and allow to cool.
  • If you are familiar with the towel method for rolling up the warm cake and letting it cool with the towel in place of the filling while it cools, you can do that. However, I don’t always love this method because it think it causes issues when you unroll to fill it but if you are comfortable with this method then do it. Otherwise, let the cake cool before adding filling.
  • While cake is cooling, whip the cream, powdered sugar, vanilla extract and salt together until whipping cream can form stable peaks, careful not to over whip or break cream.
  • Make a small slice on the end of your roll that will become the center for your roll, cut about 1 inch in from the edge and 3/4th the way through the depth of the cake. It will help you get a tighter swirl and roll.
  • Add the dulce de leche or caramel sauce onto cake, then whipped cream, (preserve some whipped cream mixture for the top of the roll), and sliced bananas to the unrolled top of the cake and then gently roll the cake into a roll.
  • Place seam side down so it doesn’t unroll.
  • cover the top of the roll with the additional whipped cream and sprinkle with graham crackers and drizzle caramel sauce if desired.
  • Slice and enjoy!