Step 1

Blitz the digestives to a fine crumb and melt the butter. Combine the two in a large mixing bowl until the texture is like wet sand. Pack the mix into the bottom of a round 20x20cm spring form tin, making sure it’s level. Put it into the fridge to set.

Step 2

Slice the bananas into a bowl and toss with the brown sugar. Put a frying pan over a high heat and add the butter. Let it foam up, then the banana slices. Fry for a minute on each side, until each slice is well caramelised (you might have to do this in two batches).

Step 3

Carefully pour in the rum and flambé if you want, or just reduce by by two thirds. Take the pan off the heat and tip three quarters of the banana into a bowl with the dulce de leche, saving ¼ back to decorate with later. Stir everything together then tip it over the chilled base. Spread it over in an even layer.

Step 4

Whisk the cream to soft peaks then add the cream cheese, icing sugar, maple syrup, chocolate chips and vanilla paste before continuing to whisk until you have a stiff mixture. Spoon the mixture over the base and smooth out. Leave to set in the fridge for about 4 hours.

Step 5

Pile the banana slices you saved into the middle of the cake.Drizzle both chocolate and caramel sauce over the cake however you like. Slice and serve! Serves 8