|Digestive biscuits||250 Gram, crushed (8 ounce)|
|Butter||175 Gram (6 ounce)|
|Caster sugar||175 Gram (6 ounce)|
|Condensed milk||425 Gram (14 ounce)|
|Lemon juice||1 Tablespoon|
|Whipping cream||150 Milliliter (1/4 pint)|
|Dark chocolate||25 Gram, grated (1 ounce)|
To make the crumb case, melt the butter in a saucepan and stir in the biscuit crumbs.
Press the mixture evenly over the base and sides of a deep 20 cm (8 inch) round flan tin.
Chill until firm.
To make the filling, put the butter and sugar in a saucepan and heat gently, stirring, until the butter has melted.
Stir in the condensed milk and bring to the boil.
Lower the heat and simmer for 5 minutes, stirring occasionally, until the mixture becomes a caramel colour.
Pour into the base, leave to cool, then chill until set.
Slice the bananas and toss them in the lemon juice.
Reserve one-quarter of the bananas for decoration and spread the rest over the filling.
Whip the cream and spread it over the top.
Decorate with the reserved bananas and sprinkle with chocolate.