Recipe

1. For the toffee sauce place the unopened tin of condensed milk in a saucepan of boiling water (remember to remove the label from the tin first!). Boil the tin for 2 – 3 hours, the longer you boil it, the darker and thicker the caramel will be. Remove from the heat and leave to cool (unopened) fully
2. For the biscuit base, crush digestive biscuits will a rolling pin and mix with the melted butter. Press the crushed biscuits into a spring-form tin and leave in the fridge to chill
3. Whisk the double cream until it forms stiff peaks
4. To assemble pour the cooled condensed milk over your biscuit base, top with sliced bananas followed by whipped cream
5. For decoration, grate some chocolate on the top