Banana Caramel Roll Cake 
A soft banana sponge rolled with creamy filling and topped with caramel drizzle – pure dessert magic! 
Ingredients:
**For the cake:**
* 3 ripe bananas, mashed
* 3 large eggs
* ½ cup granulated sugar
* 1 tsp vanilla extract
* 1 cup all-purpose flour
* 1 tsp baking powder
* ½ tsp cinnamon
* ¼ tsp salt
**For the filling:**
* 1 cup heavy whipping cream
* 4 oz cream cheese, softened
* ¼ cup powdered sugar
* 1 tsp vanilla extract
* 1 banana, sliced (for inside)
**For the topping:**
* Sliced bananas
* Caramel sauce (store-bought or homemade)
* Crushed walnuts or pecans (optional)
* Powdered sugar for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
2. In a bowl, beat eggs and sugar until fluffy. Add mashed bananas and vanilla, then mix in flour, baking powder, cinnamon, and salt.
3. Pour batter into the pan and spread evenly. Bake for 12–15 minutes until the cake springs back when touched.
4. Remove from oven and while warm, roll the cake (with parchment) into a log and let it cool completely.
5. Beat cream cheese, sugar, and vanilla until smooth. In a separate bowl, whip cream until stiff peaks form, then fold into the cream cheese mix.
6. Unroll the cake, spread the filling, and place banana slices inside. Roll it back up gently.
7. Top with caramel sauce, banana slices, crushed nuts, and powdered sugar. Chill before slicing for best results!
Pro Tip:
Chill the roll for at least 1 hour before serving—it helps it slice beautifully and enhances the flavor! 
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