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1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
Directions:
Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs and granulated sugar until thick and light in color, about 2-3 minutes. Beat in the mashed bananas and vanilla extract.
Gradually fold in the dry ingredients until just combined.
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
When the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper. Starting at one short end, roll up the cake and towel together. Place the rolled cake on a wire rack to cool completely.
To make the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Refrigerate for at least 1 hour before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes + chilling | Servings: 10 slices
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