Melt 100g of the butter in a saucepan over a low heat and stir in the crushed biscuits. Press the mixture into the base of a 19cm loose-bottomed cake tin. Chill it for 20 minutes.
In another saucepan, gently melt the rest of the butter along with the caster sugar and the muscovado sugar. Add the condensed milk and bring to the boil gently, stirring continuously. Boil this for 2 minutes until it forms a golden caramel. Pour over the biscuit base. Chill this until firm, about 90 minutes.
Slice the bananas, then arrange the banana slices over the caramel.
Spread the whipped cream on the top. Dust with cocoa powder.
Be careful when cooking the caramel. Do not make sudden changes to the temperature or the sauce may break.
I loved this recipe. I prefer it to others because it doesn't involve potentially exploding a boiling tin can. FYI: if you are useing normal digestive buiskits the number to use is 20 - 21.
Have a nice day! - 03 Apr 2016