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Banoffee Lolly Log

November 15, 2015 By Dane McGregor 1 Comment

It’s well known that kiwi’s love their lolly logs (or lolly cake). It was always a must when visiting a bakery, I know I could never get enough of them. So this recipe is a slight variation on the kiwi classic with a fusion of banoffee flavours to create a new taste sensations.

For this recipe I used Highlander’s Caramel Filling which can be found in any supermarket here in New Zealand, next to the cans on sweetened condensed milk. For the biscuits I chose Griffins Vanilla Wine, alternately any vanilla flavoured biscuit will be fine. For the banana lollies, we all know the ones we need. They were always my favourite ones in any mixed pack of mixed lollies.

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5.0 from 1 reviews
Banoffee Lolly Log
 
Save Print
Prep time
30 mins
Cook time
3 hours
Total time
3 hours 30 mins
 
Serves: 14-16 Slices
Ingredients
  • 120g Butter
  • 220g Highlander's Caramel (About half a 380g tin)
  • 1 Pack of Griffins Vanilla Wine Biscuits (250g)
  • 200g Soft Banana Lollies
  • Chocolate hail (optional)
Instructions
  1. In a small pot, melt and heat together the butter and caramel. Whisk until smooth.
  2. Crush biscuits with either a rolling pin or food processor and add to a large bowl.
  3. Cut banana lollies in half and add to the large bowl.
  4. Pour melted butter and caramel mixture in to the large bowl and mix well.
  5. Roll dough into a log shape, coat with chocolate hail and refrigerate for 3-4 hours.
  6. Slice log into desired segments and serve! Now it wouldn't be banoffee without a cream element, so you could serve some whipped cream alongside for dipping. Naughty I know!
3.5.3229

FLASHBACK!

This Banoffee Lolly Log has been such a popular recipe here on Baker Gatherer, so I decided it deserved to have some new photos taken. Below is the first and only photo taken of this recipe when it was shared for the first time in November 2015. I wanted this main image to be visually the same and pay homage to the original when being re-shot. So let’s remember where this recipe came from and celebrate as it moves forward, reimagined!

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Comments

  1. Sandy

    August 6, 2020 at 12:34 am

    This was so nice it disappeared quickly

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I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
It’s very kiwi, very chunky and full of chocolat It’s very kiwi, very chunky and full of chocolate. This is my take on a nostalgic New Zealand classic. Jump through to my profile to grab the link for this Chocolate Chunk Tan Square.
Bake brownies, not frownies. That’s how I ended Bake brownies, not frownies. That’s how I ended my week by treating those I work with, with brownies today. I won’t lie, I ate 2 brownies too many 😂
Have you already planned your weekend baking! I’ Have you already planned your weekend baking! I’d love to hear about it.
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