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1
Preheat oven to 375 degrees. Grease a 15x10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
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2
In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
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3
Bake for 13-15 minutes or until center springs back when lightly touched.
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4
Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
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5
When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
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6
When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
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7
To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.
