BANANA CARAMEL SCROLLS

3 cups self raising flour
1 1/2 teaspoons bicarb soda
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons butter, soft
1 egg
3/4 cup buttermilk
2 small bananas, mashed

1/2 tin caramel top and fill


preheat oven to 180 c. grease a  cake tin.

in a large bowl, place the flour, bicarb, sugar and salt.

rub in the butter.

beat the egg into the milk with a spoon then stir the milk

mix into the flour.

stir in the banana.

tip onto a floured board and knead a few times, incorporating
more flour if needed.

using a rolling pin, roll out to a rectangle approx. 14 x 10
inches.

cover the dough with the caramel.

roll up like a swiss roll and cut into 10 equal sized pieces.

place into cake tin and cook for approx. 20 minutes or until 
golden on top.

cool in tin.

drizzle with icing.

ICING

1 cup icing sugar
1/2 teaspoon vanilla
milk

mix the icing sugar and vanilla together with enough milk to
make a drizzly paste.