- For the base:
- 100g butter, melted
- 250g ginger nut biscuits, crushed
- For the caramel:
- 100g butter
- 100g dark brown soft sugar
- 397g can Carnation Condensed Milk
- For the top:
- 4 small bananas
- 300ml carton whipping cream, lightly whipped
- grated chocolate
Method
Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve. 
 Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.