Ingredients
- 125 g of self-raising flour
- 125 g of light brown sugar
- 3 large eggs
- 2 bananas
- 397 g of carnation caramel, ( 1 can)
- 150 ml of whipping cream
- 25 g of milk chocolate
Method
Step 1
Preheat the oven to 180C (160C with fan) Gas mark 4. To make the sponge, sieve the self-rising flour. Crush 1 banana with 2 tablespoons of Carnation Caramel using a fork. Beat the eggs and sugar with an electric beater until light and fluffy.Step 2
Fold the flour into the egg a third at a time until incorporated, and then fold though the crushed banana and Carnation Caramel.Step 3
Pour the sponge mix onto a lined baking sheet and bake for 10 minutes until browned and springy to the touch.Step 4
Sprinkle with a spoonful of caster sugar and tip onto a piece of parchment then roll tightly and leave to cool.Step 5
In the meanwhile whip the cream until stiff peaks form. Crush the second banana and fold through the cream.Step 6
To assemble unroll the sponge and spread a thin layer of Carnation Caramel over the inner side. Then spread the creamed banana over the first third of the sponge as you re-roll the sponge the cream will be pushed along to fill the whole roll. Drizzle the remaining Carnation Caramel over the log and grate the chocolate to decorate.