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Banana and Toffee Log

Banana and Toffee Log

Brought to you by: Carnation
    12 serving

Prep time:

Cook time:

Serves: 12

Delicious banana and caramel rolled up inbanana sponge and sprinkled with chocolate.
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  • 125g self-raising flour
  • 125g light brown sugar
  • 3 large eggs
  • 2 bananas
  • 397g Carnation caramel, ( 1 can)
  • 150ml whipping cream
  • 25g milk chocolate


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.

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