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In a saucepan over low heat, melt the butter and stir in the cocoa powder until smooth and combined. Remove from heat.
In a mixing bowl, mash the bananas well. Add the honey (or maple syrup) and mix.
Pour the melted butter and cocoa mixture into the mashed bananas and stir well.
Add the crushed biscuits and mix until everything is evenly coated and combined. If using, fold in the cream for a softer texture.
Press the mixture firmly into a lined small baking dish or mold.
Refrigerate for at least 2 hours, or until firm.
Serving and Storage Tips:
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