A buttery biscuit base, creamy caramel, bananas and whipped cream – an irresistible dessert that’s a doddle to make
Ingredients200g digestive biscuits
50g Anchor® Butter, melted
350g caramel or dulce de leche
1 large banana, sliced
200ml double cream
1 tbsp icing sugar
½ tsp vanilla extract
Directions1. Line the base and sides of a 20cm loose-bottomed cake tin with baking paper. Place the digestive biscuits in a resealable food bag and crush with a rolling pin. Tip into a bowl and mix with the butter. Press into the base of the tin and chill for 30 minutes.
2. Spread the caramel over the biscuit base and top with the sliced banana. Using electric beaters, whip the cream with the icing sugar and vanilla until it forms soft peaks, then spread over the banana. Crush the Flake and scatter over the top. Chill for another hour or overnight before carefully removing from the tin and slicing to serve.