Instructions: Lightly grease a 15x10x1-inch baking pan. Line bottom with waxed paper; grease paper. Set aside

FOR FILLING: In a small bowl combine cream cheese and sugar; beat with an electric mixer on medium speed until smooth. Add whole egg and milk; beat until combined. Spread in the prepared pan; set aside.

FOR CAKE: In a medium mixing bowl stir together flour, baking powder, and baking soda; set aside.

In a small mixer bowl beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating until sugar is dissolved. Stir in 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 on high speed until stiff peaks form (tips stand straight).

Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.

Carefully spread the batter evenly over the filling in the pan. Bake in a 375 degree oven for 15-20 minutes or until the cake springs back when lightly touched.

Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake using towel as a guide. (Do not roll towel into cake.) Cool completely on a wire rack.

Spread top with Cream Cheese Frosting #3 (there are other recipes in the master file, if desired-#3 goes with this recipe). If desired, drizzle with chocolate syrup.

Makes 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.