Prepare the filling:

Peel and slice the bananas thinly. In a bowl, combine the crushed biscuits, raisins, sliced bananas, chopped walnuts, rum, and brown sugar. Mix everything well.

To shape the caramel rolls:

Lay the filo sheets flat on your work surface.
Brush one sheet with melted butter, fold it in half lengthwise (along the shorter side), brush it with butter again, and fold it once more in half.

Place 1 tablespoon of the filling in the center of the folded sheet. Roll it up into a cylinder.
Twist both ends in opposite directions to form a candy shape.
Repeat with the remaining ingredients.

To bake:

Arrange the rolls in a shallow baking tray. Brush the tops with melted butter.
Bake in a preheated oven at 180°C (350°F) for 10–12 minutes, until golden.

Let them cool completely.
Drizzle with honey and sprinkle with ground walnuts before serving.