Method Prep:10min › Cook:12min › Extra time:15min › Ready in:37min
Heat the oven to 180 C / Fan 160 C / Gas 4.
Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking tray.
Bake the base for 10 to 12 minutes, until lightly toasted and set. Leave to cool, then gently release from the tin and put on a serving plate.
Spread the caramel over the biscuit base and chill for 1 hour.
Arrange the banana slices over the caramel.
Whip the cream and sugar together to form soft peaks and spread over the bananas.
Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.