Banana Caramel Scrolls

September 14, 2016 Kelly Hamill


 Makes 1 teacake with 10 scroll pieces, 0.23g protein per scroll. Made with cake flour is 5.3g protein total, 0.53 per scroll

325g Platypus Foods Baking Mix (or 35g cake flour, 3g protein, and 290g baking mix)

2 tablespoons raw sugar

2 teaspoons baking powder

½ teaspoon baking soda

140g ripe banana, mashed (1.4g protein)

60g double cream (0.9g protein)

60g butter

Squeeze lemon juice

For filling:

75g soft butter

75g brown sugar

½ teaspoon nutmeg

½ teaspoon cinnamon


  1. Heat oven to 210 degrees celcius. Grease 20cm cake tin.
  2. Mix baking mix, sugar, baking powder and baking soda in a bowl
  3. Cut butter into small pieces and using fingers, work into flour until mixture resembles crumbs
  4. Mix banana, cream and lemon juice together in another bowl
  5. Add banana mix to flour and mix until dough forms
  6. Dust surface with some extra baking mix or wheat starch and roll dough into rectangle 30 x 22cm
  7. Mix butter, brown sugar, cinnamon and nutmeg together and spread over dough
  8. Roll dough up from long side and cut into 10 pieces
  9. Arranged scrolls in cake tin and bake for 20-25minutes


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