Banana Nut Roll

I made this for our enrichment night and Brad was really sad that he only got one little piece. It is pretty tasty!

4 eggs
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 recipe Cream Cheese Filling
1/2 tsp vanilla
1/3 cup granulated sugar
1/2 cup mashed ripe banana (1 large)
1/2 cup finely chopped walnuts or pecans
1/2 cup granulated sugar
1 recipe Cream Cheese Icing

Separate eggs. Let stand at room temperature for 30 minutes. Lightly grease a
15x10x1 inch jelly roll pan. Line bottom with waxed paper; grease the paper; set aside. For cake, stir together flour, baking powder, and baking soda; set aside.

Prepare Cream Cheese Filling; spread in the prepared pan. Set aside. For cake, in a small mixing bowl beat the egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beaing on high speed until sugar is dissolved. Stir in the banana and nuts.

Thoroughly wash the beaters. In a large mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture into whites. Sprinkle flour mixture evenly over egg mixture; fold in gently just until combined. Gently spoon batter over filling in pan. Carefully spread evenly over filling.

Bake in a 375 degree oven for 15 to 20 minutes or until the cake springs back when lighly touched. Immediately loosen cake from pan and turn cake out onto a towel sprinkled with sifted powdered sugar. Carefully peel off waxed paper. Starting from a shirt side, roll cake into a spiral, using the towel as a guid. Cool on a wire rack. Spread top with Cream Cheese Icing. If desired, sprinkle with finely chopped nuts.

Cream Cheese Filling: In a mixing bowl combine one 11 ouncces cream cheese, softened, and 1/2 cup sugar. Beat with the mixer on medium speed until smooth. Add 1 egg and 3 Tbsp milk, beat thoroughly.

Cream Cheese Icing: In a small mixing bowl combine one 3 ounce package cream cheese, softened, and 1 tsp vanilla; beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 cups sifted powdered sugar. Beat in enough milk (1 to 2 Tbsp) to reach spreading consistency.