• In a deep bowl, add eggs and sugar and mix until well-blended.
• Add bananas and mix again.
• Now, add flour, baking powder, baking soda and salt. Mix again.
• Pour batter into a cookie pan (lined with wax paper) and use a spatula or a butter knife to spread out the batter coz it will be thick. 
• Bake at 375 degrees for about 13 minutes. Make sure you check your cake after 10 minutes of baking because you need to prevent over-baking. The cake needs to feel like a sponge so that you can easily roll it.

Assembling an decorating:

• Sprinkle a lot of powdered sugar on a medium sized, clean kitchen towel. 
• Next, take the cake out of the oven and let it sit for 5 minutes. Run a knife around the edges to loosen the cake and then, flip it onto this towel.
• Peel off the wax paper.
• Start rolling your cake with the towel from one end and keep rolling until you get to the other end. All that powdered sugar you sprinkled will prevent the cake from sticking to the towel,
• Let this towel cake roll sit on a cooling rack and cool down. I usually let it sit for 2 hours.
• Then, unroll the cake. Cut the edges using a very sharp knife. 
• Spread your favorite jam/preserve or icing or whatever you prefer on the top. You can also sprinkle some freshly chopped fruits like bananas or strawberries.
• Now, start rolling your cake again from one end and keep rolling until you reach the other end. Don’t roll the towel this time!
• Fill two decorating bags with icing. One bag should be filled with pink colored icing and the other bag should be filled with white icing. Attach Wilton’s round tip (number 12).
• Hold your bag at a 45 degree angle.
  Squeeze until icing comes out (about 2 seconds) and then gently pull away. Squeeze for 2 seconds and pull away…Squeeze for 2 seconds and pull away…Squeeze for 2 seconds and pull away. Do this to make a line of pink beads and then do the same to make a line of white beads and keep going until your entire cake roll is covered in this design. Enjoy!