Nutritional values are estimates per serving
The classic British dessert that never fails. Buttery biscuit base, thick caramel, fresh bananas and softly whipped cream. Simple, generous and completely irresistible. No cooking required.
A note from us
We use Carnation caramel straight from the tin here — it is consistent, reliable and honestly just as good as homemade toffee. This is a recipe where the bought shortcut makes total sense. The key to this recipe is not over whipping the cream — soft peaks that just hold their shape is what you want. Stop earlier than you think.
What you need 🛒
How to make it 👨🍳
Crush the digestive biscuits into fine crumbs — bash them in a sealed bag with a rolling pin or blitz in a food processor.
Mix the crumbs with the melted butter until it looks like wet sand. Press firmly and evenly into the base and up the sides of a 23cm loose bottomed tart tin. Refrigerate for 20 minutes to set.
Open the tin of Carnation caramel and spread it evenly over the chilled biscuit base right to the edges. It should be thick and generous.
Slice the bananas and arrange them in an even layer over the caramel.
Whip the double cream and icing sugar together until it just holds soft peaks — stop as soon as it holds its shape. Do not over whip.
Spoon the whipped cream over the bananas and spread gently to the edges.
Finely grate dark chocolate over the top. Refrigerate for at least 30 minutes before slicing and serving.
