Banofee pie

This is my version of a banofee pie. The traditional recipe uses cream rather than custard.

Ingredients
biscuit (such as digestive)
butter
tin caramel (from condensed milk)
banana
custard

Equipment
serving dishes
saucepan

preparation time:
construction time

Crush the biscuits into crumbs. Melt the butter and mix together. Push into the bottom of the serving dishes. Leave a bit to set.
Put a spoon or so of caramel from a tin on top.
Just before eating, slice up a banana and put bits of it on top.
Make custard (from tinned custard powder) and cover the banana.

I haven't given amounts in this recipe, as you construct it rather than cook it, so use whatever seems right, and use up left-over ingredients in something else.
The biscuit base is the standard one. In fact it set a bit hard, but we prised it out. I suspect you could leave it out.
The caramel stays gooey, but this doesn't matter. You certainly don't need a tin for a couple of portions (which is what I did).
One banana did two portions.
The custard is my contribution to this recipe. This is VERY rich, and cream would add to this. Custard, on the other hand, had the right amount of blandness, and bananas and custard go well together. The finished dessert ended up warm (because I wasn't sure what would happen to the banana if left too long) but that was OK.
In fact, this wasn't too bad at all. There was a mixture of warm and cold, intensely sweet and bland, different textures, and so on.