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Put the 9 low fat digestive biscuits into a large bowl, then bash with the end of a rolling pin until the biscuits are fine crumbs. Shake the bowl and the larger lumps will come to the surface. Tip 70g slightly cooled melted unsalted butter into the biscuit crumbs and stir well with a dessert spoon.

Take an oiled and baking paper lined 18in cake tin and tip the biscuit crumbs in. Now push the crumbs across the bottom and a little up the sides. Press with the back of the spoon to help the crumbs stick together. Put the cake tin into the fridge for the base to set (about 15-20  minutes).

Now weigh 100g of pitted, chopped dried dates into a shallow bowl then pour over 80ml of warm water and push the dates under with the fork then put to one side (about 10 minutes).

Pour 150ml whipping cream into a clean jar then, making sure the lid is on tightly, shake the cream in the jar until it goes stiff – the noise will change.

Take the dates, which will now be soft and squidgy from soaking up the water, and mash them with the back of a fork.

Carefully tip the chilled biscuit base out of the tin, peel off the paper, and put on the serving plate. Spoon the date puree onto the base and gently spread it out all over with a dessert spoon.

Peel 3 bananas and cut into slices then arrange the banana slices on top of the date puree, keep 5 pieces to decorate the top.

Using a clean spoon, spread the whipped cream out of the jar over the banana slices, then add the remaining 5 banana pieces on top. Finish with a shake of cocoa powder over the bananas, and put in the fridge until ready to serve.