for the base
for the filling
for the topping
Line the base of a deep 20cm round spring-form tin with a circle of baking paper, and the slides with cling film.
Make the base by putting the ginger nuts in a freezer bag, then finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Put into the base of the prepared tin and press down with the back of a spoon, ensuring it is level. Chill for 15 minutes.
For the filling, heat the butter and sugar and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously until dark golden in colour. Add the vanilla extract, stir, and pour over the digestives. Return to the fridge for at least an hour.
Arrange the bananas on top of the caramel, then whip the cream to soft peaks and spoon over the bananas. Return to the fridge once more.
When ready to serve, remove the piece from the tin, remembering to take off the cling film. Grate over the chocolate, take a photo, then dig in!