Banana Cake Roll

Instructions

For the cake:

1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan ; line with parchment paper. Grease and flour paper. (cooking spray works well for this)
2. Stir together the flour, baking powder, baking soda, cinnamon, and salt in small bowl.
3. Beat eggs and granulated sugar in large mixer bowl until thick and smooth (about 2-3 minutes.) Mix in vanilla and banana. Gradually add flour mixture- making sure not to over-mix. Spread evenly into prepared pan.
4. Bake for about 15 minutes or until top of cake springs back when touched.
5. While cake is baking- prepare a clean kitchen towel covered very generously with powdered sugar. Immediately after taking cake out of the oven, loosen and carefully turn the cake onto prepared towel. Carefully peel off parchment paper. Right away- roll the cake and towel up together and allow to cool. (This sets the "rolled" shape from the get go- which makes it much easier when you actually fill it.

For the Filling:

1. Beat cream cheese and butter until smooth and creamy. Add the vanilla and powdered sugar, beating until smooth. Add cinnamon and continue to beat until creamy. Add a touch more powdered sugar if filling needs to be a bit more stiff.
2. Carefully unroll the cake. Evenly spread cream cheese filling over the whole surface. Re-roll the cake. Wrap in plastic wrap and refrigerate at least one hour (or even better, freeze it for a bit- it will slice much more easily.)
3. Serve cold sprinkled with powdered sugar (if desired.)