Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.
1 x 175g pack coconut cookies
50g digestive biscuits
1 level tsp instant coffee (optional)
1 x 397 tin Carnation Cook with Caramel
4 bananas (ripe but firm)
1 tsp lemon juice
300ml double cream
Grease and line the base and sides of a shallow round cake tin.
Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.
Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.
If using coffee, dissolve in one teaspoon hot water, leave to cool.
Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them
Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.