Step 1: Bake the Sponge Cake

1. Preheat oven to 350°F (175°C).
2. Line a 10×15-inch baking sheet with parchment paper and grease lightly.
3. In a bowl, whisk together eggs, sugar, and vanilla until fluffy.
4. Sift in flour, baking powder, and salt, folding gently to keep it light.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 10-12 minutes, or until the cake springs back when touched.

Step 2: Roll the Cake While Warm

1. While still warm, place the cake on a clean kitchen towel dusted with powdered sugar.
2. Gently roll the cake with the towel inside and let it cool completely.
   (This prevents cracking when filling!)

Step 3: Prepare the Creamy Filling

1. Beat cream cheese and powdered sugar until smooth.
2. Add heavy cream and vanilla extract, whipping until fluffy.

Step 4: Assemble the Roulade

1. Unroll the cooled cake and spread the cream cheese filling evenly.
2. Place whole bananas at one end and gently roll the cake back up.
3. Chill in the fridge for 30 minutes to set.

Step 5: Make the Caramel Sauce

1. In a saucepan, melt sugar over medium heat until golden brown.
2. Stir in butter, then slowly add heavy cream, whisking until smooth.
3. Remove from heat and stir in salt.

Step 6: Decorate & Serve

1. Drizzle warm caramel sauce over the roulade.
2. Sprinkle with chopped nuts and extra banana slices.
3. Slice and serve this incredibly indulgent dessert!