Preparation 🍳
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper. 🕒🔥
2. Prepare Cake Batter: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the mashed bananas and vanilla extract until well combined. 🍌🥚🍰
3. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, mixing until just combined. 🍞🧁🧂
4. Bake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when touched. 🕒🍰
5. Cool Cake: Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up with the towel while it’s still warm. Allow it to cool completely in the rolled position. 🍰🕒
6. Prepare Caramel Filling: In a medium bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold in the caramel sauce until well combined. 🥛🧂🍯
7. Prepare Cream Cheese Frosting: In another bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. 🧀🧈🧂🍰
8. Unroll and Fill Cake: Once the cake is completely cool, gently unroll it. Spread the caramel filling evenly over the cake. Re-roll the cake (without the towel) into a log shape. Place seam-side down on a serving platter. 🍰🍯
9. Frost and Serve: Spread the cream cheese frosting over the top of the rolled cake. Chill in the refrigerator for at least 1 hour before slicing. Serve and enjoy your Caramel Banana Cake Roll! 😋🍽️