Heat the oven to 180C (fan oven).
Crush the biscuits in a plastic bag then mix with the melted butter in a bowl. A food processor makes this much easier!
Press the mixture into a 24cm tart tin with a removable base.
Bake for 10-12 minutes then leave to cool.
Gently release from the tin and put on a serving plate.
Spread the caramel over the base and chill for 1 hour.
Slice the banana and arrange over the toffee.
Whip the cream and sugar together to form soft peaks and spread over the bananas.
Optional: decorate with flaked chocolate
Optional: add a small amount of instant coffee to the cream/sugar mix.
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