Is it a pie or a banana split?! It's everything you want it to be!
1 tin Carnation caramel
8 digestive biscuits
200ml double cream
1 bar Lindt milk chocolate
Blitz the biscuits in a food processor until fine and mix with 2 tbsp carnation caramel, as if you were making
the ‘base’ of a cheesecake.
Peel the bananas and keep hold of the skins. With a blowtorch, lightly char the outside of the banana and
cut into wedges.
Place the cream into a bowl and whisk up until soft peaks. Whisk in 1 tbsp caramel and set to one side.
Open up the skin and place it on to the serving bowl.
Place some of the biscuit mix into the skin to form the base and pipe some whipped caramel cream on top.
Finally finish with some of the charred banana and shavings of milk chocolate and serve.