Preheat the oven to 375. Line a jelly roll pan with parchment and spray it with nonstick cooking spray.

Separate both eggs and place the whites in the bowl of a stand mixer. Using the paddle attachment, whip the egg whites on high speed until soft peaks form. Gradually add 1/4 cup of the sugar and beat on high until stiff peaks form. Transfer the mixture to a clean bowl.

Add the egg yolks to the bowl of the stand mixer and whip on high speed with the paddle attachment until thick and pale yellow, around 5 minutes. Gradually add in the remaining 1/2 cup of sugar, beating continuously.

In a small bowl combine the flour, salt, baking powder, baking soda, and cinnamon. Whisk until well combined.

Slowly stir the mashed banana into the egg yolk mixture, then add the flour mixture and stir until mixed.

Fold in the egg whites, stirring gently until well combined.

Pour the cake batter into the prepared pan and bake for 8 to 12 minutes. When the cake is done baking, the edges will begin to pull away from the sides of the pan and the center will spring back when pressed.

Flip the warm cake over onto a clean towel lightly dusted with powdered sugar. Carefully roll up the cake around the towel.

Allow the cake to cool for around 30 minutes.

While the cake is cooling, prepare the filling. Beat together the cream cheese, powdered sugar and maple syrup until smooth and well combined.

When the cake is finished cooling, unroll it and remove the towel. Spread the filling evenly over the cake and re-roll it around the icing.

Transfer the cake to the refrigerator to chill for at least 30 minutes before slicing and serving.

Before serving, top the cake with banana slices and sprinkle with powdered sugar and ground cinnamon, if desired.