Banana Roll

For cake
3/4 C all-purpose flour
1 tsp baking powder
1/2 tsp salt
3 eggs
3/4 C granulated sugar
1 1/2 C mashed bananas
1 1/2 tsp vanilla extract, divided

Filling
1 C confectioner's sugar, plus extra for sprinkling
1 -8 oz pkg cream cheese, softened
1/4 C (1/2 stick) butter, softened
chocolate sauce for drizzling
1/4 C chopped walnuts

Preheat oven to 375 degrees. Coat a 10 x 15-inch rimmed baking sheet with cooking spray. In a medium bowl, combine flour, baking powder, and salt; mix well and set aside. In a large bowl, with an electric mixer on high speed, beat eggs 4 to 5 minutes, or until fluffy. Beat in granulated sugar, bananas, and one teaspoon vanilla. Fold flour mixture into banana mixture until well blended, then pour batter onto baking sheet. Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioner's sugar. While cake is still hot, roll it up jelly roll-style from the narrow end, cool on a wire rack. When cool, unroll cake and remove towel. In a small bowl, with an electric mixer on medium speed, beat 1 cup confectioner's sugar, cream cheese, butter, and remaining vanilla until creamy. Spread over top of cake, then roll it up again. Chill at least two hours. When ready to serve, drizzle with chocolate sauce and sprinkle with nuts, then cut into 1/2-inch slices.