1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
2. In a large bowl, beat eggs and sugar until light and fluffy. Add mashed bananas and vanilla extract, mixing well.
3. Sift flour, baking powder, and salt together, then fold into the banana mixture until just combined.
4. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
5. While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel. Let cool completely.
6. Whip the heavy cream until stiff peaks form. Gently fold in the caramel sauce.
7. Unroll the cooled cake, spread the caramel cream evenly, then roll it back up without the towel. Chill for at least 1 hour before serving.
8. Dust with powdered sugar before serving.