Instructions

1. 1
   Preheat oven to 375°F (180°C).
2. 2
   Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside.
3. 3
   Spread out a clean, thin dish towel on the work surface (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
4. 4
   In a small bowl, whisk together flour, baking powder, and baking soda.
5. 5
   In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed.
6. 6
   Stir flour mixture into egg mixture.
7. 7
   Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
8. 8
   Bake for 13–15 minutes or until center springs back when lightly touched.
9. 9
   Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper.
10. 10
    Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
11. 11
    When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth.
12. 12
    When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least 1 hour (but overnight is best).
13. 13
    To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.