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1
Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs.
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2
Gently heat some butter in a saucepan until liquid (or just leave out at room temperature to soften).
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3
Pour liquid/soft butter into crumbs and mix well until crumbs and butter start to bind together.
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4
Transfer the crumbs to a round dish and pat with a spoon or hands so that they cover the base.
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5
Place in the fridge to set.
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6
Put the tin of condensed milk in a pan of boiling water or in a steam pan with water (NB- don't open the tin first) and allow to boil for about 1 1/2 or 2 hours.
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7
When done, remove the tin and leave to cool a little (when done, the condensed milk has caramelised).
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8
When cool enough to handle, open the tin carefully and pour/spoon the toffee from the tin onto the biscuit base of the dish.
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9
Place back in the fridge to cool.
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10
Slice the bananas and arrange them on the top of the toffee so they cover it.
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11
Whip the cream until peaking, then fold on top and smooth out.
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12
(You can dust with chocolate or cinnamon powder for effect).
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13
Keep in the fridge until needed, covered with cling-film.
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14
* You can cook the condensed milk a day before making the cake.
