Method1. To make the base, melt the butter in a small pan.
Break the biscuits into chunky pieces and then add the melted butter .
Tip the crumbs into the spring tray and press firmly into the base and sides. (Make sure the biscuit base is evenly distributed, especially where the base meets the sides.)
Chill in the fridge for 30 minutes.
melt the butter in a medium non-stick saucepan and stir in the sugar. Cook over a low heat as the sugar dissolves, stirring constantly until the butter and sugar look smooth.
Add the condensed milk stirring until the mixture turns a deep, creamy caramel brown.
Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for one hour .
lightly whip the cream in a bowl. It should stand in soft n peak.
Diagonally slice four of the bananas and scatter over the toffee.
Decorate the top with the grated chocolate or decorate with chocolate curls.