For the Base: Crush the malt biscuits, melt Tararua Butter and mix together.
Grease a springform cake tin and press the biscuit mixture into the tin and place in the freezer to set.
I make my own caramel because my family like it a little chewy.
In a saucepan add the Chelsea Soft Brown Sugar, Tararua Butter & vanilla essence.
Melt down and bring to the boil, carefully add the condensed milk and boil (stir continuously) till it turns a deep golden brown (takes about 8 mins).
Pour onto the chilled biscuit base and place in the fridge to cool.
When the caramel has set, arrange the banana slices over the caramel and top with whipped cream.
Use a knife to scrape down the chocolate bar to get chocolate shavings, sprinkle over the whipped cream, serve.