Combine the crumbled biscuits with the ground almonds and melted butter. Distribute the mixture along the bottom of a form. Bake for 5 min. at 347°F (175 °C).
Cut the bananas into round slices and arrange them on top of the layer. Pour the prepared cream on top. Sprinkle the cake with caramelized sugar and leave it in the fridge for a few hours.