1. In a large bowl, whip the heavy whipping cream until stiff peaks form, then set it aside to be used later.

2. Cut the bananas into 2.5 cm or 1-inch slices and set them aside with the whipped cream.

3. In a separate bowl, mix 115g or 4 ounces of softened butter with 120g or 4.3 ounces of crushed Daim bar until they are well combined.

4. Create a layer of digestive biscuits at the bottom of a glass, trimming them to fit if necessary.

5. Spread a layer of caramelized milk, or dulce de leche, over the biscuits, making sure to cover them evenly.

6. Add a layer of banana slices on top of the milk, leaving a bit of space between each slice.

7. Spread a layer of the whipped cream over the bananas, making sure to cover them completely.

8. Repeat the layers of biscuits, milk, bananas, and whipped cream until you reach the top of the glass.

9. Finish with a layer of whipped cream and garnish with a sprinkle of crushed Daim bar, if desired, to add a touch of crunch and flavor.

10. Refrigerate the dessert for at least 30 minutes to allow the flavors to meld together and the whipped cream to set.