Yields 4 cups/32 ounces/954 ml

Freeze The Bananas:

• Slice the bananas and arrange them in a single layer on a parchment-lined baking sheet or plate. Freeze for at least 1 hour, or until firm. If you don't have time to do this, skip and refrigerate the milkshake after blending.

Prep The Glasses:

• Place the extra biscuits (or graham crackers) in a resealable plastic bag and crush them into fine crumbs. Transfer to a small bowl or shallow plate. Lightly brush or dip the rims of four 8 ounce/235 ml glasses with caramel sauce, then roll the rims in the biscuit crumbs to coat evenly. Set the glasses in the fridge while you make the milkshake.

Blend:

• Add the frozen banana slices, remaining biscuits, milk, whipped cream, and caramel sauce to a blender. Blend on high until completely smooth and creamy.

Serve:

• Divide the milkshake among the prepared glasses. Top with generous swirls of extra whipped cream and shave fresh chocolate over the top using a vegetable peeler.