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100g butter, melted
225g digestive biscuits
75g brown sugar
397g condensed milk
2 ripe bananas, sliced
250ml whipping cream
1 tsp Ground Cinnamon
Place the biscuits in a ziplock bag and bash with a rolling pin until crumbly.
Transfer the crushed biscuits into a large mixing bowl and pour in the melted butter. Mix thoroughly, crumbling larger chunks with your hands.
Transfer into a cake tin and press the mixture into the base and sides of the tin until well packed. Chill for 10 minutes.
Place 75g butter and sugar into a saucepan and cook over a low heat, stirring the whole time until the sugar has dissolved.
Add the condensed milk and bring to a boil for around 1 minute, stirring the whole time.
Once the mixture is a thick golden caramel, remove from the heat and spread over the biscuit base. Chill for at least 1 hour.
Place the sliced bananas on top of the caramel.
In a cold metal bowl, pour in the whipping cream and whisk (using a hand mixer) for around 3-4 minutes until you have soft peaks.
Mix in the cinnamon and continue whisking until the cinnamon is incorporated (around 30 seconds).
Spread the cream on top of the bananas and serve.