Preheat your oven to 375°F (190°C) and line a 15x10x1 jelly roll pan with parchment paper, lightly spraying it with nonstick spray.

In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Set aside.

In a large bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 4-5 minutes until light and frothy. Gently mix in the mashed banana.

Fold the dry ingredients into the wet mixture until just combined, then spread the batter evenly in the prepared jelly roll pan.

Bake for 12-13 minutes or until the cake springs back when touched. Once done, flip onto a clean tea towel dusted with powdered sugar and roll it up gently, letting it cool completely.

In a separate bowl, beat together the softened cream cheese, light brown sugar, and vanilla extract until smooth. Gently fold in the whipped topping and 1 tablespoon of powdered sugar.

Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Roll it back up without the towel and chill in the refrigerator for at least 1 hour.

Before serving, dust the cake roll with the remaining powdered sugar and drizzle with caramel sundae topping.