Banana caramel scrolls

Combine hot coffee and sultanas in a heatproof bowl; stand 1 hour. Drain well; discard coffee. Pat sultanas dry on paper towel.

Preheat oven to 190ºC/375ºF. Line a large oven tray with baking paper.

Using your fingertips, rub softened butter, brown sugar and cinnamon together in a small bowl.

Process flour, baking powder, caster sugar and three-quarters of the walnuts until nuts are finely ground. Add cold butter; process until mixture resembles breadcrumbs. Add to a large bowl.

Mash banana in a small bowl; you will need ⅓ cup. Whisk egg and buttermilk into mashed banana. Pour banana mixture over dry ingredients. Using a flat-bladed knife, cut banana mixture through flour mixture to make a soft dough.

Roll dough on a piece of well-floured baking paper into a 25cm x 32cm (10-inch x 12¾-inch) rectangle. Scatter sugar mixture and sultanas over dough. Using paper as a guide, roll up dough from one long edge. Flouring a sharp serrated knife, between each cut, cut roll into 10 pieces. Using your hands, reshape slices slightly so they are round, rather than oval. Place slices, cut-side up, 4cm (1½ inches) apart on tray.

Bake scrolls 25 minutes or until golden and risen. Immediately brush top and side of each scroll with caramel; scatter with remaining chopped walnuts. Cool 10 minutes before serving.