Directions:
Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper.
In a large bowl, mash the bananas and mix with eggs, sugar, and vanilla until well combined.
Sift together flour, baking powder, salt, and cinnamon. Gradually add to the banana mixture and stir until just blended.
Pour the batter into the prepared pan and spread evenly.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel from the short end. Cool completely on a wire rack.
Unroll the cake, spread caramel sauce evenly over the surface, then re-roll without the towel.
Chill before serving, dust with additional powdered sugar.
ADVERTISEMENT
