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Firstly you have to boil the condensed milk tin-can for 3-4 hours. Afterwards open the can and let it cool till it gives a caramel appearance (about half hour or so).

Put the digestives biscuits in a clean ziplock bag and crush with hands into very small pieces. Transfer the crushed biscuits to a mixing bowl.

Melt the butter in a small pan or microwave at low power and let it cool down a while.

Add the melted butter to the crushed biscuits, mix well with a wooden spoon and then transfer into 9″ (20cm) or 10″ (24cm) loose-bottomed cake tin. Chill in the freezer for at least 30 minutes.

In the meantime, add the coffee granules and caster sugar into the cream and whipped until thick, smooth and stiff. Be careful not to over whipped! Keep this in the fridge.

When the biscuit base is ready, spread the caramel evenly onto the biscuit base.

Peel the bananas, thinly sliced them and lay them on the caramel, gently push the banana into the caramel so the bananas are submerged in the caramel.

Spread the whipped cream over the bananas and smooth the top using a spatula.

Put the cake tin into the fridge and let it chill and set for 2 hours before serving. This will make the cream stand better.

Finally, garnish the top by sprinkle cocoa powder. You can grate some dark chocolate instead of cocoa powder if you like. Gently remove the ring of the cake tin and serve.

  • 250.0g Digestive Biscuits
  • 90.0g Melted (non salty) butter
  • 1.0 Can of Condensed milk
  • 380.0ml Whipped cream or (as required)
  • 2.0tsp Powered sugar or (as required)
  • 6.0 Ripe Bananas
  • 3.0pch Coca powder
  • 1.0tsp Instant Coffee granules