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.

Better Homes And Gardens, Oct 93

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm