This showstopper layers deep, buttery toffee over a crisp, press-in crust, then piles on ripe banana slices and a cloud of freshly whipped cream. The toffee itself is the real payoff here — butter, dark brown sugar, and sweetened condensed milk simmered low and slow until it turns glossy and amber, with a pinch of salt to keep it from tasting one-note sweet. A quick toss of lemon juice keeps the bananas bright and fresh under all that cream, and a dusting of cocoa or shaved dark chocolate on top gives every slice a little bittersweet contrast. It chills into clean, sliceable layers, so it's an easy make-ahead dessert for a crowd. This one holds up beautifully on a gluten free dessert table, no fuss required.
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Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the digestive biscuit crumbs, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool completely.
In a medium saucepan over medium heat, melt the butter for the toffee. Add the dark brown sugar and stir until dissolved, about 2 minutes. Pour in the sweetened condensed milk and add the salt, then stir constantly with a rubber spatula, keeping the heat at medium, for 8–10 minutes until the mixture thickens, deepens to a rich amber-caramel color, and pulls away slightly from the sides of the pan. Watch closely — the toffee can scorch if the heat is too high or stirring stops.
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