9 oz (250 g / 16 ea.) gingernut (or digestive) biscuits
10 oz (275 g / 2¼ sticks) butter
1 tin (400 g / 14 oz) sweetened condensed milk
6 oz (175 g / ¾ cup) caster sugar
¼ pint (150 ml / ⅔ cup) double cream
2 bananas
Crush the biscuits into crumbs with the end of a rolling pin. This is best done inside a freezer bag to avoid spillage and loss.
Melt two-fifths of the butter (about 4 oz) in a large saucepan. Once melted, take off the heat and mix in the biscuit crumbs.
Press into the bottom of an 8-inch (20 cm) loose-bottomed pie tin, and transfer to the fridge to chill.
Place the remaining butter with the sugar into a medium-sized saucepan (ideally non-stick if you don't like dish washing). Melt over a medium heat, stirring until the butter has melted and the sugar is just starting to melt.
Add the condensed milk and bring to the boil, stirring continuously for 5 minutes to make your caramel.
5 minutes
Slice the bananas, arrange over the crumb base, and pour the caramel over the top.
Chill for at least an hour so the caramel firms up.
Prior to serving, whip the cream, and spoon over the top. Optionally, garnish with some grated chocolate or Cape gooseberries.