- 1 (14 ounce can) caramel
- 8 ounces digestive biscuits (about 16), crushed finely
- 4 ounces butter, melted
- 3 bananas
- 8 ounces cream
- 3 crunchie bars, roughly chopped
Grease a 7" round cake tin with a removable base and line it with parchment paper.
Mix together the crushed digestive biscuits with the melted butter until they are combined and then spread the mixture evenly over the base of the cake.
Leave the base to set in the fridge for about 2h until firm.
When the base is ready, take it out of the tin carefully and place on a cake stand or plate.
Pour the cream into a bowl and whisk until soft peaks form.
Carefully spread the caramel evenly on the bottom of the biscuit base.
Slice the bananas evenly and place on top of the layer of caramel.
Now add the cream on top of the banana and to finish it off, sprinkle the crunchie bar over the top of the cream as artistically as you feel necessary!
Cover and refrigerate until you are ready to serve.