Monday, November 17, 2014

Caramel Banana Roll:

I love my grandma's Pumpkin Roll recipe!
We had a lot of banana's to use up the other week, and as I was looking down through as many recipes containing bananas as I could, I stumbled across this one. It looked interesting, and I actually I had all the ingredients (especially the bananas), so I gave it a try.
It didn't have a strong banana flavor, but it was really, really good!!! 
The little extra surprise in the filling, gave it just the right touch!!
I hope you give it a try!

3/4 cup flour
1 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
3 eggs
1 tsp. vanilla
1 cup sugar
2/3 cup mashed banana

1 (8 oz.) package cream cheese, at room temperature
1 cup powder sugar
6 tblsp. butter, softened
1 tsp. vanilla
1/4 cup caramel sauce (just the ice cream topping in the squeeze bottle is fine)

Grease a 15x10-inch jelly-roll pan with cooking spray. Line with wax paper (or parchment paper) and then spray the wax paper with cooking spray.
Stir together the flour, xanthan gum, baking powder, baking soda, cinnamon and salt; set aside.
In a large bowl, beat together the eggs and sugar, with an electric mixer, until thick and smooth. Mix in the vanilla and banana. Add the flour mixture. Mix just until combined; be sure not to over-mix.
Pour into prepared pan and spread out evenly.
Bake at 375 degrees for 13-15 minutes or until golden brown and the top of the cake springs back when touched.
Meanwhile, mix together filling ingredients; set aside. 
Lay out a kitchen towel. Place a piece of wax paper on the towel. Sprinkle wax paper with powder sugar. 

Carefully, flip the cake out onto the wax paper - bottom of the cake up. Slowly, pull the wax paper off the cake. Let stand for about 2 minutes. Roll up the cake, wax paper, and towel together, starting at the short end. Let stand 5 minutes.

Unroll, and spread the filling over the cake to within 1-inch of the edges. Spread carefully, or else you might tear the cake. Roll the cake, starting at the short end, carefully pulling away the wax paper from the cake as you roll. When you reach the end of the cake, leave on the wax paper. Place in a 9x13 baking dish. Refrigerate for about 2 hours or until chilled firm. Remove from the wax paper and gently wrap in foil. Refrigerate or freeze until ready to serve. Slice in 1/2-inch slices to serve.

-This freezes really, really well and is easier to cut while it's frozen.

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