1️⃣Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2️⃣In a bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in the mashed bananas🍌and vanilla🍨.
3️⃣In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar🍬, continuing to whisk until stiff peaks form.
4️⃣Sift together the flour🍞, baking powder🧪, and salt🧂. Fold into the yolk mixture, then gently fold in the beaten egg whites.
5️⃣Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
6️⃣Turn the baked sponge out immediately onto a clean towel dusted with powdered sugar🍚. Roll up the sponge with the towel and let it cool completely.
7️⃣For the filling, beat the heavy cream🍶with powdered sugar🍚and vanilla🍨until stiff peaks form.
8️⃣Unroll the cooled sponge, spread the whipped cream filling evenly, and top with sliced bananas🍌. Roll it back up without the towel.
9️⃣To make the caramel sauce, combine brown sugar🍂, cream🍶, butter🧈, vanilla🍨, and salt🧂in a saucepan over medium heat. Stir constantly, bringing it to a boil, until it thickens.
🔟Drizzle the caramel sauce over the roulade, sprinkle with crushed graham crackers🍪and banana slices🍌, and dust with powdered sugar🍚for an elegant finish.
Enjoy😋
