Ingredients

250 g (9 oz) chocolate 
   digestive biscuits
50 g (2 oz) butter, melted
1 x 397 g can Carnation Caramel
3 small bananas
1 x 284 ml carton double cream, 
    softly whipped
Cocoa powder or chocolate to garnish

Place biscuits in a bag and crush into crumbs. Mix with butter and then press into six mini loose-bottomed flan tins. 

Spread caramel over bases. Slice bananas and arrange over caramel. Remove from tins and top with cream and cocoa or grated chocolate. Chill for at least 20 minutes before serving.

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