Blitz biscuits and pretzels in the food processor until finely crushed.

Add in melted butter and pulse until just combined.

Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.

To make the caramel combine the sweetened condensed milk, golden syrup, butter and brown sugar in a medium saucepan and stir over a low heat for 10-12 minutes until the mixture is thickened and golden.

Pour onto the biscuit base and return to the fridge to set (about an hour).

Once caramel has set, peel and slice up bananas and arrange in a single layer over the caramel.

Whip up cream until firm peaks form. Be careful to not over whip as it can go grainy.

Using a vegetable peeler, grate the chocolate into chocolate shavings (or curls if you are more dexterous than me!)

Release the pie from it’s spring form tin and put on a cake stand. Decorate with lashings of whipped cream and finally sprinkle over the dark chocolate.