Grease a 9 springform tin. Mix the butter and biscuit crumbs and press into the tin to make the pie shell. Chill for 10 minutes.

To make the toffee, melt the butter and sugar in a non-stick pan, over low heat and stir continuously. Once the sugar is dissolved, add the condensed milk and mix well. Bring to a rapid boil, stirring all the time, till you get a thick golden caramel.

Spread it over the base and allow to cool. Chill for 1 hour or till serving.

Remove the pie from the tin and transfer to a serving plate.

Softly whip the cream and add sliced bananas.

Spoon over the pie and decorate with grated chocolate.

Keep chilled. Remove it from the refrigerator 15 minutes before serving. Cut into wedges and serve it as a sweet end to your meal!