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We place 300 g of plain biscuits in a food processor and grind them until fine.

We add ½ cup of melted butter to the crushed biscuits and mix until well combined.

We press the biscuit mixture firmly into a tray or mold to form a compact base.

We juice 5–6 oranges to get about ½ liter of fresh juice.

We pour the orange juice into a saucepan, add ½ cup of sugar and 50 g of cornstarch.

We stir the mixture well until the cornstarch fully dissolves and the ingredients are blended.

We place the saucepan over medium heat, stirring continuously until the mixture thickens into a custard-like cream.

We slice 2–3 bananas and arrange them over the biscuit base in the tray.

We immediately pour the hot orange cream over the banana slices and spread it evenly.

We cover the tray with plastic wrap and refrigerate it for 2 to 3 hours until fully set.

We garnish the top with fresh orange slices and serve the dessert chilled.