1 Lightly grease a 15x10x1-inch baking pan. Line bottom with waxed paper; grease paper. Set aside.
2 For filling, in a small mixing bowl combine the cream cheese and the 1/2 cup granulated sugar. Beat with an electric mixer until smooth. Add whole egg and milk; beat until combined. Spread in prepared pan.
3 For cake, in a medium mixing bowl stir together flour, baking powder, and baking soda. Set aside.
4 In a small mixing bowl beat egg yolks and vanilla with an electric mixer on medium speed about 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating until sugar is dissolved. Stir in the mashed banana and nuts.
5 Wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form. Fold yolk mixture into egg whites. Sprinkle flour mixture over egg mixture; fold in just to combine.
6 Carefully spread batter evenly over filling in pan. Bake cake in a 375° oven for 15 to 20 minutes or until cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting from a short side, roll up the warm cake using the towel as a guide. (Do not roll towel into cake.) Cool completely. Spread top with Cream Cheese Frosting. If desired, drizzle with chocolate syrup