Ingredients
Method
Cut out a circle of baking (parchment) paper to fit across the bottom of a loose-bottom 20-cm/8-inch tart or cake pan.
Heat the butter in a medium saucepan over medium-low heat for 2 minutes, or until melted. Remove from the heat and set aside.
Crush the biscuits in a food processor, if available (or put the biscuits in a plastic bag and bash to crumbs using a rolling pin). Put the crumbs into a large bowl and stir in half the melted butter to make a paste. Tip the biscuits into the prepared pan and press them into the base and up the sides of the pan. Leave to set in the fridge for 30 minutes.
Meanwhile, for the caramel, put the remaining melted butter and the light brown sugar into a heavy saucepan and cook over low heat for 5 minutes, or until the sugar has dissolved. Add the condensed milk and bring the mixture to a boil. Cook for 2 minutes, or until it turns a deep brown color. Keep stirring constantly so the caramel doesn’t stick to the bottom of the pan. Set aside.
Remove the biscuit-base-lined pan from the fridge and spread the bottom with an even layer of the caramel, then slice the bananas and arrange in a single layer on top. Whip the cream and powdered sugar in a stand mixer fitted with a whisk attachment or in a bowl using electric beaters until soft peaks form, then spread with the back of a spoon or offset spatula, or pipe it into a thick layer over the bananas. Sprinkle the chocolate shavings (if using) over the whipped cream and leave to chill in the fridge for at least 1 hour, or until firm. Serve.