Crush the biscuits. Blitz the biscuits or graham crackers in a food processor until fine. If you don’t have one, place them in a sealed bag and crush with a rolling pin. Aim for sand-like crumbs for a tight, even crust.

Mix the crust. Stir the crumbs with melted butter, brown sugar, and a pinch of salt until the mixture looks like damp sand and holds together when pressed.

Press the crust. Tip the mixture into your pie dish. Press firmly across the base and up the sides using the bottom of a glass. Chill for 15–20 minutes to set while you prep the filling.

Soften the caramel. If your dulce de leche is very thick, warm it gently in a bowl set over hot water or microwave in short bursts, stirring until spreadable. You want it smooth, not runny.

Spread the caramel. Spoon the dulce de leche over the chilled crust and smooth it into an even layer. Chill for another 10 minutes to help it firm up slightly.

Slice the bananas. Peel and slice the bananas into coins about 1/4 inch thick. Arrange them in a full, even layer over the caramel. If your bananas are very ripe, slice just before layering to prevent browning.

Whip the cream. In a cold bowl, whisk the cream with powdered sugar and vanilla until soft peaks form. Don’t overwhip—it should be silky and spreadable, not stiff.

Top the pie. Spoon the whipped cream over the bananas. Gently swirl or smooth the top. Add chocolate shavings or a light dusting of cocoa for a classic finish.

Chill to set. Refrigerate for at least 1 hour before serving. For the cleanest slices, chill 2–3 hours.

Serve and enjoy. Slice with a sharp knife. Wipe the blade between cuts for neat wedges and perfect layers.