100g/3½oz/7 tbsp butter, melted, plus extra to grease
225g/8oz gingernut cookies, roughly broken
2 small bananas, peeled and sliced
8 tbsp dulce de leche
300ml/½ pint/1¼ cups double (heavy) cream, whipped
1 tbsp cocoa powder to dust
1 Butter the base and sides of a 23cm/9in loose-based tart tin or dish. Blitz the cookies in a food processor until they resemble breadcrumbs. Pour in the melted butter and pulse briefly to combine. Press the mixture into the prepared tin and level the surface. Chill in the refrigerator for 2 hours.
2 Arrange the banana slices over the biscuit base and spoon the dulce de leche on top. Spread the cream over the top. Dust with cocoa powder and serve.