Instructions

1. 1
   Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
2. 2
   Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
3. 3
   Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.
4. 4
   Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
5. 5
   Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
6. 6
   Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
7. 7
   Chill for at least an hour so the caramel firms up.
8. 8
   Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.