Over indulge yourself with this easy to make recipe, that is full of the things you like and loads of calories as well. It is a favourite with the ski team during the winter months at the Aravis Lodge - and we occasionally let the guests have some!
It takes about 25 minutes to prepare and chilling time covers a period of about 2 hours, eating time takes much less.
You will need a 20cm round, loose-bottomed spring sided cake tin. Line the base with baking parchment and lightly oil.
First the base:
1Put the butter into a saucepan over a low heat to melt.
2Break the biscuits and put them in to a food processor. Process until they resemble fine crumbs, transfer them into a bowl then, with a wooded spoon, stir in the melted butter and mix well.
3Using the back of a soup spoon press the crumbs firmly into the base of the lined cake tin, then bring some of the crumb mixture up the sides of the tin to about 4cm. Put the base in the fridge to chill the base while making the filling.
To make the caramel:
1Put the butter and sugar into a heavy based saucepan over a low heat and stir until the butter has melted and the sugar dissolved.
2 Carefully pour in the condensed milk and bring gently to the boil, stirring continuously with the wooden spoon.
3As soon as it thickens, remove from the heat. Spread the caramel over the biscuit base, allow to cool then put in the refrigerator for about an hour until it is firm.
For the topping:
1Undo the spring clips and remove the base carefully from the tin and put on to a flat serving dish.
2 Cut the bananas into bite size pieces, fold half of them into the softly whipped cream and spoon over the toffee base.
3 Decorate with the remaining banana pieces and dust liberally with cocoa powder.
For extra calories melt some dark chocolate (55%+), pour it over the base let it set for 20 minutes in the fridge then pour the caramel over the chocolate – yummy.