• 100g melted Kerrygold® Unsalted Irish Butter 227g
  • 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
Print recipe


  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!

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