Preparation

1. Mix together the 100g melted butter and the crushed digestive biscuits. Press on to the base and up the sides of a 19cm (7 1/2") loose bottomed cake tin. Place in the fridge to chill whilst preparing the caramel.
2. To make the caramel place the 175g butter in a saucepan with the sugars. Heat gently, stirring until the butter is melted and the sugars are dissolved. Add the contents of the sweetened condensed milk. Bring gently to the boil, stirring continuously, and cook until a smooth golden brown caramel is formed.
3. Spread the caramel over the chilled biscuit base. Leave to set in the refrigerator for 1-2 hours.
4. To serve slice the bananas and arrange most of them over the caramel. Top with the whipped cream and decorate with the remaining banana slices.