Base:

1. Crush the biscuits into tiny crumbs.
2. Melt the margarine in a pot (or microwave), then take it off the heat.
3. Mix the crushed biscuits and coconut into the melted margarine until everything is coated.
4. Line a muffin tin (or small tart trays) with foil.
5. Press the biscuit mixture thinly (about 3mm) into the bottom and up the sides.
6. Chill in the fridge for 15–20 minutes for the base to firm up.

Filling

1. Take the base out of the fridge.
2. Stir the caramel in the tin, then spread it about 2 cm thick, evenly over the base.
3. Slice bananas and place a single layer on top of the caramel.
4. If using a muffin tin, quarter the banana slices so they fit better.
5. Whip the cream until it holds stiff peaks, but don’t overbeat.
6. Spread or pipe the whipped cream on top.
7. Crumble the chocolate flakes over the cream for a final touch.
8. Chill

Extra Tips:

I added shredded coconut to the base for extra flavor. Also, I piped the cream with a star tip and decorated it with red and green cherries to pop.