Recipe:

1. Crush the digestive biscuits, either by hand using a rolling pin, or in a food processor, until you have fine crumbs resembling sands. Mix the crushed biscuits with the melted butter until fully combined.
2. Tip the biscuit mixture into a 20 cm loose bottomed cake tin or tart tin. Push down with the back of a spoon to smooth the surface. Chill for 45 minutes in the freezer, or in the fridge until ready for the next steps.
3. To make the caramel: Heat the butter and sugar in a small non-stick saucepan and stir over a low heat until combined. Then Add the condensed milk and bring to the boil, stirring for 2–3 minutes. Do not over cook the condensed milk or it will become fudge-like. Add the vanilla and stir to combine. Turn off the heat and pour into a container in the fridge for at least 1 hour. Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife.
4. Gently push the chopped banana into the top of the caramel until the base is covered. Put it back in the fridge.
5. Whip the cream until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.