By daily 
Banana Caramel Roulade
Ingredients:
For the sponge:
4 large eggs, separated 
3/4 cup granulated sugar 
1 cup all-purpose flour 
1 tsp baking powder 
1/4 tsp salt 
2 ripe bananas, mashed 
1 tsp vanilla extract 
For the filling:
1 cup heavy whipping cream 
1/4 cup powdered sugar 
1 tsp vanilla extract
2 ripe bananas, sliced
For the caramel sauce:
1 cup brown sugar 
1/2 cup heavy cream
4 tbsp unsalted butter 
1 tsp vanilla extract
Pinch of salt
For garnish:
Crushed graham crackers 
Banana slices
Powdered sugar
Directions:
Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in the mashed bananas and vanilla .
In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar , continuing to whisk until stiff peaks form.
Sift together the flour , baking powder , and salt . Fold into the yolk mixture, then gently fold in the beaten egg whites.
Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
Turn the baked sponge out immediately onto a clean towel dusted with powdered sugar . Roll up the sponge with the towel and let it cool completely.
For the filling, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
Unroll the cooled sponge, spread the whipped cream filling evenly, and top with sliced bananas . Roll it back up without the towel.
To make the caramel sauce, combine brown sugar , cream , butter , vanilla , and salt in a saucepan over medium heat. Stir constantly, bringing it to a boil, until it thickens.
Drizzle the caramel sauce over the roulade, sprinkle with crushed graham crackers and banana slices , and dust with powdered sugar for an elegant finish.Enjoy 