Preheat your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper; grease lightly. Lay a clean kitchen towel on the counter and dust it with a little powdered sugar.

In a large bowl, whisk eggs and sugar on high for 5–7 minutes until thick, pale, and ribbon-like. Add vanilla and mix briefly.

Sift together flour, cornstarch, baking powder, and salt. Gently fold the dry mix into the egg mixture in two additions.

Spread batter evenly into the prepared pan. Bake for 10–12 minutes, or until the top springs back when touched. Don’t overbake.

Immediately turn the sponge onto the sugared towel, remove parchment, and roll the cake up inside the towel from the short side. Let it cool completely while rolled.

In a medium saucepan over medium heat, melt sugar, stirring constantly until amber-colored. Add butter cautiously and stir until melted. Gradually stir in warm cream and remove from heat, adding salt.

Beat cream cheese until smooth. In a separate bowl, whip heavy cream and powdered sugar until medium peaks form, then fold into the cream cheese with vanilla.

Fold in cooled caramel if a sweeter filling is desired; reserve the rest for drizzle.

Carefully unroll the cooled sponge and spread a thin layer of cream cheese-whipped filling over it. Arrange banana slices and drizzle half of the cooled caramel over the bananas.

Gently re-roll the cake without the towel, forming a neat spiral. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

Unwrap the roll, dust with powdered sugar, and drizzle remaining caramel on top. Optionally, sprinkle sea salt flakes.

Slice with a serrated knife warmed under hot water, wiping dry between cuts.