Ingredients

Steps

• Melt 75g butter and blend with 300g biscuit crumbs until thoroughly mixed.
• Press the mixture into the base and sides of a 23cm tart tin and chill for 30 minutes.
• Melt 115g butter with sugar in a pan, then simmer with condensed milk for 3 minutes until caramelised.
• Pour the toffee onto the base, smooth the surface, and chill for at least one hour.
• Whip the cream to soft peaks and fold in half of four sliced bananas.
• Scatter remaining sliced bananas over toffee, top with cream, and decorate with lemon-tossed banana slices and chocolate.