Banana Caramel Roulade recipe

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.