To make the toffee sauce, remove the label of the condensed milk and
immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer
you boil it, the darker and thicker the toffee will be. Make sure that
the tin is FULLY immersed in water, otherwise, the tin will explode.
For the base, crush the digestives and mix it with melted butter. Press the digestives onto the pan. Chill.
Meanwhile, whip the cream until it's stiff.
Spread toffee onto the base, then arrange the sliced banana, top it off with cream and a drizzle of toffee