Digestive biscuit crumbs.
Cocoa Powder. (use Jindal Cocoa’s cocoa powder for better taste)
Blend butter and biscuit crumbs to make a consistent base.
Mash the peeled bananas into a good consistent paste.
Add cocoa powder in the banana paste and keep it aside.
Take the cake mould and press some biscuit base onto it.
Make sure the base is tight.
Add the banana batter on the top of the base.
Top it with some granola and freeze to set it.
Layer it with a generous amount of Jindal Cocoa’s white chocolate almond spread.
Slice and enjoy