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Using a small mixing bowl, mix the coconut biscuits with the butter. Divide the mixture into 4 equal parts.
Place a layer of biscuits at the bottom of two serving glasses. Top with 30 g caramel treat to each, followed by another layer using half of the sliced bananas.
In a separate bowl, add the Mascarpone and cream and beat together until soft peaks form. Top the bananas with 2/3 of the mixture. Repeat biscuit, caramel treat and banana layers.
Finish with the remaining Mascarpone mixture and a sprinkling of crushed biscuits and a few slices of banana.
Keep in the fridge until you are ready to enjoy them.
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