Lightly grease a muffin or cupcake tin & preheat your oven to 180c (160 fan).
Place your gluten free digestive in a plastic bag, seal and crush - I give them a bash with a rolling pin!
Pour your crushed biscuits into a bowl and add your melted margarine. Combine the two.
Press a little of your biscuit mix into the bottom of each cup firmly to make a biscuit base.
Place in the oven for 8 minutes to firm up, remove and leave to completely cool.
In a new bowl place your gluten free brownie mix, 2 eggs and margarine. Mix together thoroughly with a hand whisk.
Dollop chocolate brownie mix on top of each biscuit base.
Bake for a further 20 minutes.
Remove from the oven and leave to completely cool in the tin. Ease the brownies out gently once cool.
Drizzle caramel on top of each of your brownies.
Place a slice of banana in the centre of each.
Sprinkle some extra gluten free digestive biscuit crumbs on top.
They're ready to eat, enjoy!
