Bash up the biscuits in a bowl or food processor or freezed bag. Add the melted butter and mix. Place the biscuit mixture in the bottom of your serving dish and top with the sliced bananas. Place the salted caramel over and leave to set in the fridge for at least 30 mins. Top with a dollop of softly whipped cream. Decorate with some grated chocolate.
For The Salted Caramel Sauce with Oriel Kiln Dried Sea Salt:
Place the sugar and the water in a saucepan over a medium heat and stir as it heats up to dissolve the sugar.
Once the sugar has dissolved stir in the butter, turn the heat up to high and cook for about 10 minutes until it turns a toffee colour. Do not stir the pan though you might need to swirl the pan occasionally if you see it turning golden on one side of the pan before the other. Once it is a rich golden toffee colour take it off the heat for a moment and stir in half the cream. When the bubbles die down, stir in the rest of the cream and the salt to taste