This is my first time making this dessert and the good news is that it is very easy to make, looks good and tastes great.
2 large bananas
For the top:
1 Flake or cocoa powder
For the biscuit base:
16 digestive biscuits
For the caramel
Tin of evaporated milk (400ml)
125g Brown sugar
Begin by making the biscuit base. Grease and line a round or square loose bottom 8 inch tin.
Melt the butter in a saucepan. Crush the biscuits in a bag using a rolling pin or food processor. Add the biscuits and stir until combined. Add the mixture to the tin. When cooled place on the fridge.
Next make the caramel. Melt the butter and sugar stirring until the sugar has dissolved. Lower the heat and gradually pour in the evaporated milk. Stir using a wooden spoon. It will take about 30 minutes of stirring before the consistency thickens to a caramel sauce. Take it off the heat and cool.
Once cooled add to the biscuit base, cover and return to the fridge. Next whip the cream in a clean bowl until thickened. Remove the tin from the fridge and slice the bananas on top. You could use up to 3 bananas and put a double layer of bananas on top depending on how much you like the taste!
Spoon the cream over the bananas. Return to the fridge. For best results leave this overnight so it sets fully.
When ready to serve sprinkle flakes of chocolate on top or sieve cocoa powder.