Ingredients
Serves 8
Prep: 25 mins
Chill: 2-3 hours
Base
· 240g digestives, blitzed
· 120g butter, melted
Filling
· 1 x 397g can condensed milk
· ½ tsp sea salt
· 3 medium bananas
· 300ml whipping cream
· 2 tbsp grated chocolate
Method
- Line the base of an 8-inch loose-bottomed cake tin with parchment.
- Combine the crushed biscuits with the melted butter, then press the mixture firmly into the base and up the sides of the tin.
- Chill in the fridge for 30 minutes, or place in the freezer for 10 minutes to set.
- To make the caramel, add the condensed milk to a saucepan and cook over a medium–low heat, stirring continuously until it thickens and turns a rich golden colour.
- Remove from the heat and leave to cool for about 10 minutes.
- Pour the caramel over the chilled base and spread it evenly.
- Sprinkle with a little sea salt, then layer over the sliced bananas.
- Finish with a layer of semi-whipped cream and a generous grating of chocolate, then serve and enjoy.
