Ingredients

3 large bananas

250ml whipping cream

300g digestive biscuits

397g tin condensed milk

80g melted butter

1 tbsp caster sugar

A couple of drops of vanilla extract

Preparation

  1. To make the caramel, place the unopened can of condensed milk in a pan of cold water ensuring tin is completely covered. Bring to the boil and continue to simmer for 3 hours. Leave to cool before using.

  2. Preheat oven to 180ºC/fan 160ºC/gas mark 4.

  3. Crush the biscuits until no lumps remain. Mix well with butter.

  4. Press the biscuit mixture into a circular tin, approx. 24cm in diameter - either very shallow, or with a removable bottom.

  5. Transfer the newly-formed base to a baking sheet and place in the oven for 10 minutes. Leave to cool and place on serving plate.

  6. Spread the caramel over the biscuit base. Chill for 1 hour.

  7. Slice the bananas and arrange the pieces over the caramel.

  8. Whip the cream together with the sugar and vanilla extract until soft peaks form. Spread over the bananas.