1. Rub the flour with the cold butter and icing sugar into a dough and press into a pie dish.
2. Blind bake at 180°C for 15 minutes, then cool.
3. For the caramel, melt the sugar in a dry pan until golden.
4. Add the butter and cream and cook until thick. Leave to cool.
5. Spread the caramel over the base and layer the sliced bananas on top.
6. Cover with whipped cream and dust with cocoa powder.
Tip: Chill for at least 2 hours before serving so it slices neatly.
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