Banana Roll

Just like pumpkin roll only without the spice and with banana in place of the pumpkin!

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup mashed banana
3 eggs
1 teaspoon vanilla extract

2 tablespoons confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar

Preparation:
1. Preheat oven to 375 degrees F. Grease and flour a 10×15 inch jelly roll pan or cookie sheet lined with wax paper or parchment.

2. In a large bowl, mix together flour, sugar, baking soda, and baking powder. Stir in mashed banana, eggs, and vanilla-. Pour mixture into prepared pan. Spread the mixture evenly.

3. Bake at 375 degrees F for 15 minutes.

4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

6. When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.