🍌 Banana Caramel Cream Roll

Yield

8–10 slices

Time

Prep: 30 minutes
Chill: 4–6 hours

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I. INGREDIENTS

1️⃣ Crust Base (No-Bake)

• 250 g (2½ cups) graham cracker crumbs

• 120 g (½ cup) unsalted butter, melted

• 2 tablespoons sugar (optional)

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2️⃣ Cream Filling

• 250 ml (1 cup) heavy whipping cream (cold)

• 120 g (½ cup) powdered sugar

• 225 g (8 oz) cream cheese, softened

• 1 teaspoon vanilla extract

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3️⃣ Filling

• 3–4 ripe but firm bananas (whole)

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4️⃣ Topping

• ½–¾ cup caramel sauce

• 2 tablespoons chopped almonds or pecans

• Extra banana slices

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II. STEP-BY-STEP INSTRUCTIONS

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🔵 STEP 1: Prepare the Crust

1. Mix graham crumbs with melted butter (and sugar if using).

2. Spread mixture onto parchment paper.

3. Press firmly into a rectangle about ¼ inch thick (approx. 10x14 inches).

4. Chill 20–30 minutes until firm.

💡 Press tightly so it won’t crack when rolling.

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🔵 STEP 2: Make the Cream Filling

1. Beat heavy cream until soft peaks form.

2. In another bowl, beat cream cheese until smooth.

3. Add powdered sugar and vanilla to cream cheese.

4. Gently fold whipped cream into cream cheese mixture.

Texture should be thick but spreadable.

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🔵 STEP 3: Assemble

1. Spread cream filling evenly over chilled crust.

2. Place whole bananas in a line across one long side.

3. Carefully roll tightly using parchment paper to help.

4. Wrap tightly in plastic wrap.

5. Chill at least 4 hours (overnight best).

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🔵 STEP 4: Decorate

1. Remove plastic wrap.

2. Drizzle caramel sauce generously on top.

3. Add sliced bananas.

4. Sprinkle chopped nuts.

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III. HOW TO SLICE CLEANLY

• Use a sharp knife

• Wipe blade between cuts

• Slice gently to avoid squishing

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IV. PRO TIPS

✔ Use firm bananas (not overripe)
✔ Chill fully before slicing
✔ If crust cracks, patch with extra crumbs
✔ Add a thin layer of caramel inside for extra flavor

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V. STORAGE

Refrigerator: 3–4 days
Freezer: 1 month (without fresh banana topping)