This recipe is a variation of my Vanilla Cream Roll cake. My husband loves banana cream pie, so I incorporated those flavors into this cake. Needless to say it was a supreme hit with everyone, it tastes like a banana cream pie in a cake. This cake may not be picture perfect with some of the filling bursting out, but it is certainly full of banana flavor, creamy, and delicious. I wanted a large cake roll so I increased the original recipe by 1-1/3 and used a large 12x17 inch jelly roll pan. I’ve given the full recipe below of the pastry cream, but I only used part of the recipe and had leftover which can be used for other recipes. Make ahead Tip: The Pastry Cream can also be made the day before and refrigerated so it will be chilled and thick.