Beat the egg yolks and 1 tsp banana flavoring for 5 minutes.
Gradually add the sugar and mix until it’s dissolved.
Add the chopped banana and nuts.
When all combined, set aside.
Wash mixing bowl and beaters thoroughly.
Dry and make sure bowl and beaters are cool.
Whip the egg whites until soft peaks form.
Carefully stir in the egg yolk mixture.
Sprinkle the cake flour, baking powder and baking soda over the batter and stir on lowest speed until combined.
Lightly spread over the filling and bake
at 375 degrees for 15-20 minutes.
Carefully turn out onto large clean kitchen towel
sprinkled with confectioner’s sugar.
Roll up carefully starting with short side–
don’t roll towel into the cake.
Spread with the cream cheese icing
and sprinkle with chopped nuts.
In mixing bowl, combine cream cheese, vanilla and sugar.
Beat until smooth.
Add 1 egg and 3 TBSP milk; beat thoroughly.
Set aside while you make the cake batter.
In mixing bowl, combine cream cheese and vanilla.
Beat until light and fluffy.
Gradually beat powdered sugar.
Beat in enough milk to reach spreading consistency.