Crush the digestive biscuits until they resemble a fine crumb. You can either do this in a food processor or by putting them in a sandwich bag and beating with a rolling pin.

Melt the butter and sugar in a pan on a low heat until melted. Combine with the crushed biscuits, mix well.

Press the biscuit base into the bottom of a greased up 20 cm springform tin. Then place in the fridge whilst you make the toffee.

Heat the butter and the sugar over a low heat until combined. Add the condensed milk and bring to the boil. Boil for 2-3 minutes stirring continuously until it is dark and golden. Be careful not to let the mixture catch on the bottom.

Pour the toffee into the tin and place in the fridge for at least one hour.

Peel and slice the bananas and arrange in neat rounds on top of the toffee.

Whip the cream to soft peaks, then add the vanilla paste. Fold it through, and then spread over the top of the bananas.

Chill until ready to serve.

When ready, undo the sides of the springform tin. You may need to run a knife around the edges to loosen it up.

Grate the chocolate over the top, cut into portions and enjoy!