Instructions

Prepare your pastry case.

Heat the butter and sugar and vanilla powder in a pan and stir over a low heat until combined. Add the condensed milk and bring to the boil and stir continuously for 2–3 minutes or until dark golden. Never stop stirring, or the caramel will catch on the bottom of the pan. Stop as soon as you see the desired color. Pour into the pastry case. Chill in the fridge for at least an hour.

Peel and slice the bananas and arrange neatly on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then chill in the fridge for an hour. Sprinkle with sifted cocoa before serving.