Step 1

Preheat oven to 375 degrees.

Step 2

Spray a 15-in. x 10-in. x 1-in. baking pan with non stick cooking spray; line with parchment paper and spray the top of the parchment paper with non stick cooking spray; set aside.

Step 3

Combine the flour, baking soda, salt and baking powder.

Step 4

In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana and vanilla.

Step 5

In a small mixing bowl, beat egg whites on medium speed until soft peaks form.

Step 6

To the egg whites gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.

Step 7

Add flour mixture to banana mixture; mix gently until combined.

Step 8

Fold in egg white mixture.

Step 9

Spread into the prepared pan.

Step 10

Bake for 10-12 minutes or until cake springs back when lightly touched.

Step 11

Cool 5 minutes; run a knife around the edges to loosen.

Step 12

Turn cake onto a kitchen towel dusted with confectioners sugar.

Step 13

Gently peel off parchment paper.

Step 14

Roll up cake in towel jelly-roll style, starting with a short side.

Step 15

Cool completely on a wire rack.

Step 16

Once the roll is cooled, unroll the cake.

Step 17

Because the cake has cooled in a rolled position it will easily re-roll.

Step 18

In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.

Step 19

Beat in vanilla; fold in the whipped topping.

Step 20

Unroll cake and evenly spread the filling.

Step 21

Roll back up

Step 22

Sprinkle with confectioners' sugar and drizzle caramel ice cream topping.

Step 23

Store in the refrigerator.