Instructions:

1. Let’s kick things off by preheating your oven to 350°F (175°C). Don’t forget to line a baking sheet with parchment paper to keep your roll from sticking. It’s all about that easy cleanup!

2. In a big mixing bowl, whisk together the egg yolks and granulated sugar until they look light and fluffy—this should take just a couple of minutes. You want that beautiful pale color!

3. Next, sift the flour, cocoa powder, and baking powder into the egg mixture. Gently fold these together just until combined. We don’t want to lose that airy fluffiness!

4. In a separate bowl, beat the egg whites until you have stiff peaks. This is the trick for a light and spongy roll! Now, lovingly fold these whipped whites into your chocolate mixture, being careful not to deflate all that air you just worked hard to create.

5. Pour your chocolate batter onto the prepared baking sheet and spread it out evenly. Bake it in the oven for about 10-12 minutes. You want it just set—don’t overbake!

6. Once it’s out, immediately cover the pan with a clean kitchen towel and let it cool a bit. This will help prevent cracking when we roll it up.

7. While that’s cooling, combine your mashed banana, chocolate chips, and whipped cream in a bowl. Give it a good mix—this filling is going to be heavenly!

8. When the cake is cool enough to handle, carefully unroll it and spread that dreamy banana filling all over the top. Then, roll it up again tightly, starting from one end. Wrap it in parchment and pop it in the fridge for about 30 minutes to chill.

9. After chilling, slice the roll into portions, and get ready to wow your taste buds! Each bite is a delightful combination of chocolate and banana bliss.