INGREDIENTS
For the sponge:
4 large eggs, separated
3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
1 tsp vanilla extract
For the filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 ripe bananas, sliced
For the caramel sauce:
1 cup brown sugar
1/2 cup heavy cream
4 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
For garnish:
Crushed graham crackers
Banana slices
Powdered sugar
INSTRUCTIONS
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Beat egg yolks with 1/2 cup sugar until light. Stir in mashed bananas and vanilla.
In a separate bowl, whisk egg whites to soft peaks, gradually add 1/4 cup sugar, beating until stiff peaks form.
Sift together flour, baking powder, and salt. Fold into the yolk mixture, then fold in the beaten egg whites.
Spread batter in the prepared pan. Bake for 12-15 minutes.
Immediately turn the sponge out onto a clean towel dusted with powdered sugar. Roll up sponge and towel together, cool completely.
For the filling, beat heavy cream with powdered sugar and vanilla to stiff peaks.
Unroll sponge, spread with whipped cream, and top with banana slices. Re-roll without the towel.
For the caramel sauce, combine brown sugar, cream, butter, vanilla, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until thickened.
Drizzle caramel over the roulade, sprinkle with crushed graham crackers and banana slices. Dust with powdered sugar.
