- 100g/3½oz full-fat cream cheese
- 100ml/3½fl oz crème fraîche
- 1 vanilla pod, split in half and seeds scraped out
- 75ml/3fl oz double cream
- 50g/1¾oz dulce de leche
- ½ tsp sea salt
- 40g/1½ oz caster sugar
- 1 banana, peeled, ends trimmed off
- 25g/1oz butter
- 1 chocolate digestive biscuit
- 25g/1oz dark chocolate, 70% cocoa, grated
- For the caramel cream, put the cream cheese, crème fraiche, vanilla seeds and 50ml/2fl oz of the double cream in a bowl and whisk until well combined.
- Put the dulce de leche and salt into a small bowl and mix. Lightly fold into the cream mixture until just marbled through. Set aside.
- Heat the sugar in a frying pan until golden-brown and liquid. Add the banana and coat in the caramel.
- Remove the banana, whisk the butter and the rest of the cream into the caramel in the pan, then put the banana back in and coat once more.
- To serve, crumble the biscuit onto a serving plate, place the caramel-coated banana on top, drizzle with the caramel sauce from the pan you cooked the banana in. Finish with a scoop of caramel cream. Finally, sprinkle the grated chocolate over the top.