300g oaty biscuits – Hob Nobs / Digestives
60g butter, melted
397g tin Nestlé Carnation Caramel
3 large bananas, sliced
350ml double cream
1 tbsp icing sugar
Dark chocolate for grating
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits then add the melted butter and combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Grate the chocolate over the cream to add the finishing touch.