• Spray a 110x15 inch baking pan with nonstick cooking spray.
• Line the same pan with waxed paper and coat the paper with non stick cooking spray; set aside.
• Combine the flour, baking soda, salt and baking powder. Set aside
• In a separate mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
• In a separate mixing bowl, beat egg whites on medium speed until soft peaks form. Then gradually beat in remaining sugar, a tablespoon at a time, at high speed until stiff peaks form.
• Add flour mixture to banana mixture; mix gently until combined.
• Fold in egg white mixture.
• Spread into prepared pan. I find that to get it to spread evenly, picking up the pan, and sort of banging it down onto a counter can help.
• Bake at 375 degrees for 10-12 minutes, until cake springs back when touched.
• Cool 5 minutes in pan, on rack.
• Dust a kitchen towel with confectioner sugar
• Turn cake onto the dusted kitchen towel
• Peel off waxed paper. Be careful when doing so.
• Roll up cake in towel jelly-roll style, starting with a short side.
• Cool completely on a wire rack.
• Unroll cake after completely cooled, so you can fill it, and re-roll it.

For the Filling:

• Mix together all filling ingredients.
• Spread the filling into unrolled cake
• Roll back up, sprinkle with confectioners' sugar and drizzle caramel ice cream topping.