1. Melt the butter in a small saucepan and leave to cool slightly.

2. Crumb the digestive biscuits in a food processor or with the end of a rolling pin. Combine with the melted butter and press into the bottom of a spring form cake tin or tart tin. Leave the biscuit base in the fridge to cool for 25-30 minutes.

3. While you are waiting for the base to set, whip the double cream until it forms peaks.

4. Remove the base from the fridge and spread the caramel over the top.

5. Slice the bananas and arrange them on top of the caramel so it is all covered.

6. Pipe or spread the whipped cream over the top.

Spruce it Up

If you want to make it look even more exciting then grab a small bar of dark chocolate and, using the back of a knife, scrap it along the side to create curls of chocolate and sprinkle it over the top.