Ingredients

  • 100g melted Kerrygold Pure Irish Unsalted Butter
  • 250g digestive biscuits, crushed
  • 1 tin/397g caramel
  • 3 ripe bananas, sliced
  • 300ml cream, whipped to soft peaks
  • Cocoa powder, to dust
  • 20cm x 3cm loose-bottomed cake tin

Directions

  1. Blitz the digestives in a blender or put in a zip lock plastic bag and bash with a rolling pin until they are reduced to fine crumbs.
  2. Melt the butter and add to the crushed biscuits. Mix together well then spoon into the tin.
  3. Press the crumbs into the base and up the sides of the tin for 2cm as firmly as possible. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  4. Spoon the caramel into the biscuit base and cover with a layer of sliced banana.
  5. Top with the whipped cream and a dusting of cocoa powder.
  6. Enjoy!

explore our

Similar Recipes

Baking with Kids

Ghost Pancakes

This recipe by Shane Smith makes 8 pancakes. In a mixing bowl, siev...

Desserts

PANCAKES WITH SALTED CARAMEL SAUCE

Salted caramel has been popping up in recipes a lot lately, but have you ever tr...

Serves 4
At home with Kerrygold

chocolate Chip, Buttercream Cookie sandwich

Shane's Smith's Chocoalte Chip, Buttercream Cookie sandwich recipe is not just f...

Main courses

Irish stew hot-pot

Cold Winter evenings, a peat fire and pot of stew. This recipe is a right of pas...

Serves 4-6
Main courses

LEG OF LAMB WITH ROSEMARY AND IRISH BUTTER

No Easter meal is complete without a roast leg of lamb, indeed it's delicious an...

Serves 6 - 8
Main courses

Baked aubergine with tomato and cheese

Whoever said vegetables lack substance will eat their words with our baked auber...

Serves 4-6
At home with Kerrygold

Sweet Buttery Scones

Preheat the oven to 180°C/356°F In a mixing bowl, mix...

see more
Kerrygold is no longer available in Australia, so this website has now closed. Thank you for being part of our story. To learn more about Kerrygold worldwide, please visit kerrygold.com.