Banana Roll

Cake:

Powdered sugar

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 eggs

1 cup sugar

2/3 cup mashed bananas (2 medium bananas)

Filling:

1 pkg. (8 oz) cream cheese, softened

1 cup powdered sugar, sifted

6 Tablespoons butter, softened

1 teaspoon vanilla extract

¼ cup powdered sugar (optional)

Preheat oven to 375 degrees.  Grease 15 x 10 inch jelly=roll 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 with a mesh strainer).  In a small bowl  whisk together flour, baking powder, baking soda and salt.  In a large bowl combine eggs and sugar; beat until thickened.  Add bananas; 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 15-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.  Cut into slices.