Guava Roll w/Banana Rum Sauce

12 lg. guavas or 3 canned sliced guavas
3 1/2 flour
3 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 cup water
3/4 cup shortening
1 egg yolk well beaten
2 tsp vanilla
1 tsp cinnamon
1 tsp ground all-spice

Sauce

2 cans condensed sweet milk
2 ripe bananas
Guava Pulp (optional)
1/4 cinnamon
1/2 cup chopped pecans
1/2 cup chopped walnuts
3 sticks I can't believe it's not butter
2 tsp rum

Prepare part of sauce 1 day before

Cream, 2 sticks of I can't believe it's not butter with chopped pecans and walnuts, place in the freezer.

Core and Peel Guava. Rub cores through a sieve, use the pulp to mix with the peeled guavas or save to add to the sauce for a tastier sauce. Beat shortening with sugar then add egg yolk, sieve flour, baking powder cinnamon, ground allspice and salt fold together, then add vanilla. Divide dough into 3 round pieces and refrigerate until firm possibly 1/2 hour. Take out of the freezer creamed pecans and walnuts let thaw out.

Heat water add brown sugar and guavas steam cook until tender, add 1/4 cinnamon and let simmer for 5 minutes then turn off stove. Roll out each of the round pieces of dough on lightly floured board, spread cooked guavas and roll starting at one end. Repeat with next two rolls. Wrap rolls in cotton, linen or foil tie the top securely and place in a very large pot of boiling water. Serve warm with sauce.

Mix mashed bananas (with fork), stick of I can't believe it's not butter, guava pulp (optional) and sweet milk for 1 min, add thawed creamed pecans and walnuts mix until creamy and smooth, stir in rum. Place in refrigerator until rolls are done. Warm sauce in microwave or enjoy at room temperature. Bon appetite!

Learn more about this author, Kayla Munnings.
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