Step 1: Make the Biscuit Base

• Crush the biscuits: Use a food processor or place the digestive biscuits in a plastic bag and crush them with a rolling pin until fine crumbs form.
• Mix with butter: Combine the biscuit crumbs with melted butter in a bowl and stir until fully combined.
• Press into the tin: Transfer the biscuit mixture into the base of a loose-bottomed tart tin and press it down firmly with the back of a spoon to create an even layer. Place in the fridge to set for 30 minutes.

Step 2: Prepare the Caramel Layer

• Spread the caramel: Once the biscuit base has set, spoon the caramel evenly over the base, spreading it out to cover the entire surface.
• Chill again: Place the tart back into the fridge for about 10-15 minutes to allow the caramel to firm up slightly.

Step 3: Add the Bananas

• Slice the bananas: Peel and slice the bananas into thin rounds.
• Layer the bananas: Arrange the banana slices over the caramel layer, covering the entire pie base.

Step 4: Whip the Cream and Decorate

• Whip the cream: In a mixing bowl, whisk the double cream until soft peaks form.
• Top the pie: Spoon the whipped cream over the bananas and smooth it out with a spatula.
• Optional decoration: Grate dark chocolate over the top of the whipped cream for an extra touch of elegance.

Step 5: Serve

• Chill before serving: Let the pie chill for at least 30 minutes before serving to allow all the flavors to meld together. Slice and serve cold for best results.