- Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
- Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
- Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.
- Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
- Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
- Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
- Chill for at least an hour so the caramel firms up.
- Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.
- If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges.