Banoffee French Toast Roll-ups
by Jordan Ballantine
for 4 roll-ups
1 banana, thinly sliced
2 breads, thick slices
5 digestive biscuits
4 tablespoons caramel sauce
butter, knob, for frying
whipped cream, to taste
Smash the biscuits into fine crumbs, using a blender or the bag and rolling pin method.
Pour into a bowl and set aside for later.
Stretch and thin out the bread a bit using a rolling pin.
Spread a generous amount of caramel on each slice.
Place a few pieces of banana at the bottom and roll it up tight.
Whisk the eggs together in a small bowl.
Dip the roll-up into the egg and then biscuit crumbs.
Fry over a medium heat in butter for 2-3 minutes each side.
Serve with a dollop of whipped cream and some finely grated chocolate.
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