For The Cake:
Combine the flour, baking soda, salt, and baking powder.
In a large bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla, and lemon peel.
In a separate bowl, beat egg whites on medium speed until soft peaks form.
Gradually add in remaining sugar, a tablespoon at a time while beating, on high until stiff peaks form.
Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper.
Coat the paper with non-stick cooking spray; set aside.
Spread into prepared pan. Bake at 375F/170C degrees for 10-12 minutes or until cake springs back when lightly touched.
Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
*NOTE: Once the roll is cooled, unroll the cake. Because the cake has cooled in a rolled position it will easily re-roll.

Cream Cheese Filling:
In a mixing bowl, combine cream cheese and brown sugar, mix until smooth and sugar is dissolved.

Beat in vanilla; fold in the whipped topping.

Unroll cake and spread the filling. Roll back up, sprinkle with confectioners’ sugar and drizzle with caramel