Caramel Banana Roll Cake 
A soft banana sponge cake rolled with fluffy cream, fresh bananas, and drizzled with rich caramel sauce! 
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Yield: 8 servings
Ingredients:
For the cake:
* 4 large eggs
* 3/4 cup granulated sugar
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
For the filling:
* 1 cup heavy whipping cream
* 2 tablespoons powdered sugar
* 2 medium bananas, peeled
For the topping:
* 1/2 cup caramel sauce
* Whipped cream
* 1 banana, sliced
* 1/4 cup crushed vanilla wafers or graham crackers
Instructions:
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat eggs and sugar until pale, thick, and fluffy.
3. Mix in vanilla extract.
4. Gently fold in flour, baking powder, and salt until combined.
5. Spread the batter evenly into the prepared pan.
6. Bake for 12–15 minutes or until the cake springs back when lightly touched.
7. Turn the warm cake onto a clean kitchen towel dusted with powdered sugar.
8. Carefully roll the cake up with the towel and allow it to cool completely.
9. Whip the heavy cream and powdered sugar until stiff peaks form.
10. Unroll the cooled cake and spread the whipped cream evenly over the surface.
11. Place whole bananas along one edge and gently roll the cake back up.
12. Transfer to a serving platter.
13. Top with whipped cream, banana slices, crushed cookie crumbs, and generous caramel drizzle.
14. Chill for 30 minutes before slicing and serving.
Pro Tip:
Brush the cake lightly with banana syrup or a little caramel before adding the filling for extra moisture and flavor! 
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