Ingredients

• 300g/10½oz oat or ginger biscuits
• 60g/2¼oz butter
• 450g/1lb jar dulce de leche (sweet toffee sauce)
• available from Spanish delicatessens and some supermarkets
• 3 large ripe bananas
• peeled
• sliced
• 350ml/12¼fl oz double cream
• 1 tbsp icing sugar
• 100g/3½oz dark chocolate
• grated
• to serve

Directions

• Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
• Melt the butter in a small saucepan over a low to medium heat.
• Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer.
• Spread the dulce de leche evenly over the biscuit base.
• Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour.
• When the banoffee base has chilled
• whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas.
• Just before serving
• sprinkle over the grated chocolate.