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Instructions:
Prepare the cake:
Preheat your oven to 350°F (180°C). Line a gelatin pan with parchment paper.
In a large bowl, beat the eggs and sugar until pale and fluffy. Throw in the flour, baking powder and salt. Gently fold in the vanilla extract.
Pour the batter into the prepared pan and spread evenly.
Bake for 12-15 minutes or until cake springs back when touched.
Prepare the filling:
While the cake is baking, mash the bananas and mix with 1/2 cup of the caramel sauce until well combined.
Ride the Roulade:
Once the cake is made, turn it onto a clean tea towel and dust it with powdered sugar. Remove the parchment paper.
While still warm, spread the banana caramel mixture over the cake.
Starting at the short end, roll the tea towel around the cake. Let it cool completely.
Add the ingredients:
Once cooled, gently unroll the cake. Drizzle with additional 1/2 cup caramel sauce.
Arrange slices of banana on top, followed by a sprinkling of caramelized pecans.
Serve:
Carefully reroll the cake. Drizzle more caramel over the top, then garnish with more banana slices and caramelized pecans.
If desired, dust with a touch of powdered sugar just before serving.
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