1. caramelise the bananas by adding 25g sugar to a pan and then banana slices on top. cook at medium heat on both sides for about 4 minutes until they become golden. 2. Prepare the custard by adding the bird’s custard powder and 35g sugar to a pot and mixing. then add 400ml of the milk and stir until the powder and sugar are fully dissolved and no lumps remain. 3. Bring custard mix to medium heat until it boils while stirring with a wooden spoon. once it thickens remove from heat. 4. Add the rest of the milk to a bowl. dip the biscuits in the milk for 10 seconds and then arrange the biscuits in a single layer in a serving dish, then spread a layer of custard on top. add another layer of biscuits, then a layer of the caramelised bananas. finish with a layer of the rest of the custard. cover with cling film. 5. Let the custard cool then let set for 1 hour in the fridge. crush some biscuits and sprinkle on top of the cake. you can decorate with some icing sugar or edible golden dust if you want to go for the full coronation theme.