250g chocolate ripple biscuits, broken
150g butter, melted, plus 50g extra
395g can sweetened condensed milk
½ cup brown sugar, firmly packed
1 banana, peeled, thinly sliced
300ml thickened cream, whipped
25g dark chocolate, shaved
Lightly grease and line a 20cm square cake pan with baking paper, allowing a 2cm overhang on all sides.
In a food processor, process biscuits to form fine crumbs. Add butter, pulsing to combine. Press mixture firmly and evenly oven base of pan. Chill for 30 minutes.
Meanwhile, place condensed milk, sugar and extra butter in a medium saucepan. Cook over low heat for 4-5 minutes, stirring constantly, until sugar dissolves. Increase heat to medium. Cook another 8-10 minutes, stirring constantly, until mixture turns thick and golden.
Pour over prepared base. Cool at room temperature for 10 minutes. Chill for 2 hours, until set.
Using a hot knife, cut into 16 squares. Top each with 2 slices of banana, a dollop of cream and shaved chocolate. Serve straight away.