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Need some inspiration for fuss free desserts? Look no further! These ideas are perfect for a midweek treat(why not?), entertaining or even just a lazy Sunday afternoon. 


2 weeks ago, I made an apple and banana crumble and served it with homemade toffee sauce. A few days later, I made some banana spring rolls and drenched the left over toffee sauce all over them! Oh my gumdrops, it was a hit! Serve with creamy ice-cream for a flavour, texture and hot/cold sensation. On a similar note, Alida from Simply Delicious  posted her droolicious Wafu inspired banana and chocolate spring rolls recently, check them out too!  


Banana spring rolls with toffee sauce

makes 6

For toffee sauce:

125 ml (1/2 cup) golden syrup

125 ml (1/2 cup) brown sugar

50 g butter

125 ml cream (1/2 cup)

5 ml (1 tsp) vanilla essence


In a heavy based saucepan, melt all the ingredients together and bring to the boil over a moderate heat for about 5 minutes. Set aside. Once made, it can be kept in the fridge for 3 weeks. Microwave to soften it again.


2 bananas, each cut into six pieces

6 spring roll wrappers

oil for deep frying

Remember to keep the spring roll wrappers damp or they will dry out.

Lay a wrapper in a diamond shape, place 2 pieces of banana near the bottom corner.

Roll the bottom corner up and then fold the two side corners toward the centre(like a nappy!).

Gently roll into spring rolls, use a bit of water to “glue” any loose pieces.

Fry for +- 1 minute in hot oil. Drain on paper towel.

Serve with toffee sauce and ice-cream.

P.s. don’t eat them too soon out of the fryer, you will burn your tongue off! Oink oink over here, couldn’t wait, so I had no tastebuds for a few days!

P.s.s These spring rolls can be served with Bill’s coconut and chocolate sauce too! see below…


Some more ideas…


Bill’s Grilled bananas with coconut chocolate sauce and ice-cream

You will need:

4 bananas, but in half lengthways

50 g butter, cut into cubes

1/4 cup brown sugar


Preheat oven grill.

Place bananas in a baking tray, dot with cubes of butter and sprinkle with sugar.

Grill until caramelised.


Coconut chocolate sauce:


1 tin coconut milk

60 g brown sugar

1 tsp vanilla extract

200 g dark chocolate


Heat the coconut milk, sugar and vanilla together until the sugar has dissolved. Bring to the boil.

Remove from the heat, add the chocolate and whisk continously until melted and velvety smooth.

In shallow bowls, plate the banana, icecream and sauce and sprinkle with Cape herb and spice chocolate chilli(my tip).

This truly is heaven in a bowl.


One of my all time favourites, Nutella cigars


Why not try my easy white chocolate cheesecakes over the weekend?


Whatever you choose, I assure you that it’s going to be dead easy and super impressive!


That’s it from me for this week!


C xx



About The Author

Food consultant, recipe developer and stylist.

9 Responses

  1. Zabwan

    Good heavens, Carey…I put on 5 kgs just reading this post, lol!!!!!!

    I wouldn’t know which one to choose – they are all out of this world, droooool…..


    ha ha! Thanks! Have a super weekend x P.s still working on the blogsite – alot of work! xxx

  3. LaraDee

    Hee hee, I feel a little bit of “right back atcha” going on here. You are a genius, scrumptious recipes as always 🙂 x


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