1. Make the Sponge Cake:
1. Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line with parchment, and grease again.
2. In a bowl, beat eggs and sugar with a mixer on high for 5–6 minutes until thick and pale.
3. Add vanilla extract.
4. Sift in flour and salt, and gently fold with a spatula until just combined.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 10–12 minutes or until golden and springs back when touched.
7. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, and gently roll the cake with the towel (from the short end). Let cool completely.
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2. Make the Whipped Cream:
1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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3. Assemble the Roulade:
1. Gently unroll the cooled cake.
2. Spread whipped cream evenly over the surface.
3. Place whole or halved bananas in a line down the center.
4. Carefully roll the cake back up (without the towel) and place seam-side down on a tray.
5. Chill for at least 30 minutes to set.
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4. Decorate:
1. Top with extra whipped cream.
2. Add banana slices and drizzle generously with caramel sauce.