Ingredients

• 100g/3½oz full-fat cream cheese
• 100ml/3½fl oz crème fraîche
• 1 vanilla pod
• split in half and seeds scraped out
• 75ml/3fl oz double cream
• 50g/1¾oz dulce de leche
• ½ tsp sea salt
• 40g/1½ oz caster sugar
• 1 banana
• peeled
• ends trimmed off
• 25g/1oz butter
• 1 chocolate digestive biscuit
• 25g/1oz dark chocolate
• 70% cocoa
• grated

Directions

• For the caramel cream
• put the cream cheese
• crème fraiche
• vanilla seeds and 50ml/2fl oz of the double cream in a bowl and whisk until well combined.
• Put the dulce de leche and salt into a small bowl and mix. Lightly fold into the cream mixture until just marbled through. Set aside.
• Heat the sugar in a frying pan until golden-brown and liquid. Add the banana and coat in the caramel.
• Remove the banana
• whisk the butter and the rest of the cream into the caramel in the pan
• then put the banana back in and coat once more.
• To serve
• crumble the biscuit onto a serving plate
• place the caramel-coated banana on top
• drizzle with the caramel sauce from the pan you cooked the banana in. Finish with a scoop of caramel cream. Finally
• sprinkle the grated chocolate over the top.