BANOFFEE ROLLS

I'm sure you are already familiar with banoffee, most commonly seen as banoffee pie. I've also seen it served in little jars so I wanted to create another version and thought it would be funny to make little rolls with a banoffee filling.
The traditional recipe always has different layers of banana, toffee and whipped cream. Sometimes served with a hot chocolate syrup, ice cream, walnuts...

This one will be slightly different, with a salted caramel made with coconut milk and sugar and a coconut whipped cream. Might sound like too much coconut but believe me it is not, you would actually only feel a subtle flavour from the whipped cream.





History records say that the original recipe came up after making a caramel toffee with an unopened condensed milk can that boiled in a sauce pan with water for hours. After experimenting with different fruits they decided to go with the banana and the result as super successful and therefore a new dessert was created. 


If you've always think that making caramel is an exhausting and depressing thing to do I'm here with great news because you'll avoid spending hours stirring. With these ingredients you'll make a fair amount of caramel, more than enough to make 8-10 rolls and have some left overs, that believe me, you won't complain about once you've tried it. :D

On the other hand we'll make a coconut whipped cream, therefore dairy free, and you'll get it done in 5 minutes. I don't add any sweetener to it because I find this dessert already sweet enough... It is crucial for your coconut milk to be very cold, so keep it in the fridge overnight or put it in the freezer for a while before making the recipe.
I've tried several coconut milk brands and must say the result may vary depending on the amount of fat they have, the more they have, the better will be the whipped cream.

The rolls are quite easy to make, it's the same technique I showed you step by step with the Vietnamese fresh rolls.

So here's my version of banoffee rolls, vegan, gluten and dairy free. 

BANOFFEE ROLLS RECIPE

For the salted caramel

For the rolls

• 8-10 rice papers for rolls
• Water
• 2 bananas 
• 2 handfuls pecans 
• 1 can chilled coconut milk 

ELABORATION

1. Pour all the ingredients of the caramel except the coconut oil in a sauce pan. Bring to a boil then low to medium-low heat.
2. Leave for about 30 to 45 minutes, stirring occasionally. The color will get dark and it will gradually thicken. After that time, add the coconut oil and stir. Allow to cool so it gets thicker.
3. In the meantime make the rest of steps. 
4. Cut the bananas into thin layers and chop the nuts. Reserve.
5. We'll make the whipped cream using a large bowl and an electric mixer with whisks. Open the can and remove all the solid cream on top, keep the liquid for another recipe.
6. Whisk at high speed until you get a creamy, whipped cream with no lumps.
7. Once the caramel has chilled and thickened we can start making the rolls.
8. Place a clean kitchen cloth over the counter and drizzle some water so it is humid and place the bowl with warm water besides. 
9. Introduce the rice papers one by one, they will be ready in less than 1 minute immersed in the water. Take them out with care and place over the cloth.
10. Drizzle some caramel, then 3-4 slices of banana, some chopped pecans, some coconut whipped cream, some more caramel, roll it  and that's it!
11. You can place in a greased dish so they don't stick and you can serve with a small bowl of caramel sauce for those who want some extra for dipping.