A soft and fluffy banana cake roll filled with rich caramel cream, perfect for dessert or special occasions.

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Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat eggs on high speed for 3-5 minutes until thick and lemon-colored. Gradually add granulated sugar and beat until combined.
Mix in vanilla extract and mashed bananas.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into banana mixture until just combined.
Spread batter evenly in prepared pan and bake for 12-15 minutes or until the cake springs back when lightly touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Roll the cake up in the towel, starting with the short end. Cool completely.
In a mixing bowl, beat heavy cream, caramel sauce, and powdered sugar until stiff peaks form.
Unroll the cooled cake and spread the caramel whipped cream evenly over the surface. Re-roll the cake (without the towel).
Place seam side down on a serving plate. Drizzle with additional caramel sauce and chill until ready to serve.