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:

Sponge Preparation: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Mixing Egg Yolks: Whip the egg yolks with 1/2 cup of the sugar until light and fluffy. Mix in the mashed bananas and vanilla.
Egg Whites: In a separate bowl, beat the egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar until stiff peaks form.
Combine Dry Ingredients: Sift together flour, baking powder, and salt. Fold into the yolk mixture, then gently fold in the egg whites.
Bake: Spread the batter onto the prepared pan. Bake for 12-15 minutes. Immediately roll the sponge using a towel dusted with powdered sugar and let it cool.
Filling: Whip the heavy cream with powdered sugar and vanilla to stiff peaks. Unroll the sponge, spread with cream, and layer with banana slices. Roll back up.
Caramel Sauce: In a saucepan, combine brown sugar, cream, butter, vanilla, and salt. Bring to a boil and stir until thickened.
Assemble: Drizzle caramel sauce over the roulade, sprinkle with crushed graham crackers and banana slices, and dust with powdered sugar.