Banana Caramel Roll Cake

Prepare the caramel sauce:
Prepare the caramel:
In a small saucepan, melt the butter over medium heat. Add the brown sugar and cream and cook for 5 to 7 minutes, stirring constantly, until the mixture thickens. Remove from the heat and stir in the vanilla extract and a pinch of salt. Let cool.
Prepare the filling:
Whip the cream:
In a bowl, whisk together heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Cut the bananas into slices:
Cut the ripe bananas into thin slices and set aside.
Assemble the rolled cake:
Unroll the cake:
Carefully unroll the cooled cake and spread an even layer of whipped cream over the surface.
Add bananas:
Evenly distribute the banana slices over the whipped cream.
Roll the cake again:
Carefully roll up the cake (without the towel this time) and place it, seam side down, on a serving platter.
Drizzle with caramel :
Pour the cooled caramel sauce generously over the top of the cake, letting it drip down the sides.