Preheat your oven to 350°F (175°C). Line a 15x10-inch baking pan with parchment paper, and lightly grease it.

In a mixing bowl, combine your mashed bananas and eggs. Whisk them until they’re well blended. Then, add in the granulated sugar and whisk again.

In another bowl, mix the flour, baking powder, baking soda, and a pinch of salt. Gradually fold the dry mixture into the banana mixture until just combined.

Pour the batter into your prepared pan and spread it evenly. Bake it in your preheated oven for about 15-20 minutes or until it’s lightly golden and a toothpick inserted comes out clean.

Allow your cake to cool for a couple of minutes. Dust a clean kitchen towel with powdered sugar to prevent sticking, then flip the warm cake onto it.

Gently peel away the parchment paper, and start rolling the cake tightly from one end to the other. Let it cool completely in this rolled position.

In a separate bowl, blend your softened cream cheese with the caramel sauce, powdered sugar, and vanilla extract until smooth.

Once the cake is cool, unroll it carefully and spread your delicious filling evenly over the sponge, leaving a little border.

Roll it back up, and don’t worry if you get a little messy—that’s part of the fun!

Wrap your roulade in plastic wrap and chill it in the fridge for at least an hour.

When you’re ready to serve, cut it into slices, and garnish with whipped cream and sliced bananas if desired.