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
A pinch of salt
Garnish:
Crushed graham crackers
Banana slices
Powdered sugar
Directions:
Sponge: Mix egg yolks with sugar, then add bananas and vanilla. Beat egg whites with the remaining sugar. Fold in sifted flour, baking powder, and salt. Combine with egg yolk mix. Bake at 350°F for 12-15 mins.
Filling: Whip cream with powdered sugar and vanilla. Spread over cooled sponge and add banana slices. Roll.
Caramel Sauce: Combine all ingredients, boil until thickened. Drizzle over the roulade.
Garnish with graham crackers, banana slices, and powdered sugar.
