250g digestive biscuits
100g/4oz butter, melted, plus extra for greasing
bananas, peeled and sliced
300ml/½ pint whipping cream, whipped until soft
tablespoon grated dark chocolate
Place the biscuits into a food processor and pulse
until the mixture resembles fine breadcrumbs.
Transfer to a mixing bowl and stir in the melted
butter, mixing well to combine
Place the mixture into a lightly greased 20cm/8in
loose-bottomed cake tin and press down into the
base and up along the sides. Place in the fridge to
chill for 30 minutes.
Spoon the caramel over the biscuit base, and then
cover with a layer of sliced bananas. Spoon the
whipped cream on top and decorate with grated
Slice into wedges and serve.
I have not tried it as yet.....
INFO / TIPS
By : Sumaya Jeewa Altalib on Facebook