Banana Roll

Cake:

Powdered sugar

1  C. all-purpose flour

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3 eggs

1 C sugar

2/3 C. mashed banana (2 medium bananas)

Filling:

1 pkg. (8 oz.) cream cheese, softened

1 C. powdered sugar, sifted

6 T. butter, softened

1 t. vanilla extract

1/4 C. powdered sugar (optional)

Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer). In a small bowl, whisk together flour, baking powder, baking soda.

In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour). When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

Unroll and spread with filling then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best). When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.