For the Base
100g melted butter
225g crushed digestive biscuits
For the caramel
1 x 397g tin condensed milk
75g dark brown sugar
300ml whipping cream, lightly whipped
4 bananas, sliced
100g dark chocolate
Line the base of as 20cm loose bottom cake tin
Add the biscuit crumbs and melted butter into a large bowl and mix until combined.
Pour into the cake tin and press down to form the base ( I double this step so it goes up the sides of the tin)
Place in the freezer to chill whilst making the base.
In a pan on low heat, add the condensed milk, butter and dark brown sugar. Stir constantly until the sugar dissolves, low heat is a necessity.
Once the sugar has dissolved bring to a rapid boil for 1 minute, then pour into the base.
Place in the fridge to set for at least an hour.
Add 3 of the sliced bananas on top of the caramel and then add the whipped cream.
Place the remaining banana on top and then add the dark chocolate in shards or grated on top.