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

CHOCOLATE AND CREAM TARTLETS

For the Pastry Melt the chocolate. Put the flour, cocoa...

Baking

Lemon Drizzle Squares

Tried, tested and perfected, this recipe is in the oven in five minutes flat. Ju...

Serves 24 squares

Irish Colcannon Shepard’s pie

  This Irish Colcannon Shepherd’s Pie is a mash up of two Irish favori...

Desserts

Berry Shortbread

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 8-12 hearts
Main courses

ROASTED VEGETABLE GALETTE

Preheat the oven to 180c...

Egg in the hole bagel

Preheat the oven to 180c fan....

At home with Kerrygold

Cauliflower and St. Tola fritters

For the Fritters: Mash up the cauliflower, then add in the eggs, ch...

see more