Method

1. For making the toffee sauce, fill a small saucepan with water half way through and place the unopened can in the middle of the saucepan. The can should be covered with water and bring to a boil, reduce the heat, partially cover with a lid and simmer gently for 3 hours and add water as it evaporates. Remove from pan and leave to cool.
2. Mix the biscuit crumbs with brown sugar and melted butter in a bowl until it resembles wet sand, then empty into a tart pan. Press into the base and shape the sides up to 1”. Chill in the fridge until firm.
3. Slice bananas (1 cm slices), toss them in lemon juice and spread them over the biscuit base.
4. Open the can of Dulce de Leche (caramelized condensed milk) and spread it over the bananas.
5. Whip the cream until soft peak, then add the instant coffee powder mixed with 1 tsp of water and fold into the cream.
6. Spread the Dulce de Leche over the banana layer, cover evenly with the whipped coffee cream.
7. Sprinkle grated chocolate and some chopped nuts (if using). Chill for at least one hour before serving.