Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, then grease the parchment paper lightly.

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes. Stir in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the milk, and mix until just combined.

Gently fold in the mashed bananas until evenly distributed. Pour the batter into the prepared jelly roll pan and spread it evenly.

Bake for 12-15 minutes, or until the cake springs back when lightly touched. Remove from the oven and let it cool in the pan for 5 minutes.

While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from one short end. Allow it to cool completely in the towel.

In a medium bowl, whip the heavy cream with the powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.

Once the cake is completely cool, unroll it gently and spread a layer of caramel sauce over the surface, followed by the whipped cream.

Roll the cake back up without the towel, cover it with plastic wrap, and refrigerate for at least 1 hour to set.

Before serving, drizzle additional caramel sauce on top and slice into pieces.