Cook time is 20minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
For the caramel
- 50grams unsalted butter
- 50grams soft light brown sugar
- 400grams condensed milk
For the topping
- 2 large ripe bananas
- 1 cup double cream, whipped
- 50grams dark chocolate (for grating)
- 250grams digestive biscuits
- 100grams unsalted butter, melted and cooled
Nutrition per serving
3370kJ / 805Cal
3370 Kilojoules or 805 Calories
39% of daily energy intake*
Protein
10.2grams
Fat
47.7grams
Carbs
83.5grams
Sugars
62.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This version of the modern classic is incredibly rich and sweet, just as it should be. Great for a party, as a little goes a long way.
Method
Step 1 of 4
Line the tin with baking parchment. Put the biscuits in a sturdy plastic bag, and use a rolling pin to crush them finely. Mix the biscuits with the melted butter, and tip them into the prepared tin. Press them down firmly to create a compressed, even layer. Cover and refrigerate.
Step 2 of 4
To make the caramel, melt the butter and sugar in a small, heavy saucepan over medium heat. Add the condensed milk and bring to a boil. Reduce the heat and simmer for 2-3 minutes, stirring constantly. It will thicken and take on a light caramel colour. Pour the caramel over the biscuit base and leave to set.
Step 3 of 4
Once set, remove the biscuit and caramel base from the tin and transfer to a serving plate. Slice the bananas thinly into 5mm disks, cut slightly on a diagonal, and use them to cover the surface of the caramel.
Step 4 of 4
Whip the cream smooth it over the bananas using a spatula. Decorate the cream with finely grated chocolate and larger chocolate curls made by grating the chocolate with a vegetable peeler.
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