First, let's begin by combining all the dry ingredients, flour, cinnamon, salt, baking soda, and baking powder, in a small bowl.

Next, in a separate mixing bowl, we'll need to beat the eggs and sugar together on medium speed with an electric mixer until the mixture is fluffy and pale in color.

After that, we're going to reduce the mixing speed to low and add the honey, vanilla, and mashed banana mixture to the batter then mix it for another minute, or until well combined.

Continue to mix the banana mixture while adding half the flour mixture at a time. Be sure to add these ingredients gently so you don't deflate the air bubbles in the batter.

When all the ingredients are thoroughly combined, we're going to pour all the batter into a 21" x 15" inch jelly-roll pan lined with parchment paper or wax paper.

Spread the batter out evenly and bake for 15 minutes at 350 F in a preheated oven, or until the top of the cake springs back when gently pressed.

Remove it from the oven and sprinkle powder sugar over the banana cake, leaving the parchment paper underneath to help stabilize the cake.

Very gently use the parchment paper to roll the banana cake into a semi-tight roll.

Now we'll set the roll aside, preferably on a wire rack, and allow it to cool down completely while making the frosting.

We'll start by making sure our cream cheese is at room temperature, then beat it on medium speed until it has a smooth texture with no lumps.

Next, we'll add the sour cream and condensed milk and mix it again until everything is combined.

Finally, add the heavy whipping cream and mix it in well with the other ingredients.

The frosting will thin out at first and then get thicker as you continue to mix it for another minute. Make sure you scrape the sides of the mixer bowl with a spatula so that all the ingredients are mixed in well.

Unroll the cake roll very carefully to prevent it from cracking.

Spread all of the frosting evenly onto the cake, and then re-roll it tightly into a roll using the parchment paper that the roll was baked on.

Refrigerate the cake roll for at least 6 to 8 hours, or for the best results, leave it in the fridge overnight.

Dust some more powdered sugar on top of the roll before serving.