Start by making the biscuit base. Mix together the crushed biscuits, cinnamon and melted butter and press into the base of your preferred tin. Whip the cream to stiff peaks and fold in the condensed caramel, then the chopped chocolate. Spoon the filling over the biscuit base and level out and place in the fridge to chill. Next, melt the remaining 50g butter with the sugar in a large pan. Peel the bananas, cut in half length ways and width ways so you have 8 pieces. Brown in the pan to caramelize. Allow to cool then arrange on top of the filling. Put back into the fridge and allow to set for 2-3 hours.