Ingreadient :

• 1 x 397g dulce de leche
• 250g butter
• 150g caster sugar
• 300g butter, softened
• 200g dark soft brown sugar
• 350g plain flour
• 125g cornflour
• 6 bananas, sliced
• 600ml double cream, whipped
• 100g popcorn
• 25ml vegetable oil
• 200g dark chocolate, melted
• 1 x 397g dulce de leche

Direction :

1. Preheat the oven to 170c.
2. To make the base, mix together the butter, sugar and flours. Using your finger tips, press into a 30 x 23 cm loose bottom tin, flatten with a palette knife and then bake for 20 minutes. Cool.
3. To make the caramel, put the dulce de leche, butter and sugar in a pan and whisk. Be careful when bringing to the boil. Pour over the base and leave to set. Cover in bananas and whipped cream. Pop the popcorn in oil, coat in dulce de leche and chocolate, sprinkle over the salt.