to prepare crust: preheat oven to 350. coata 9 inch tart pan ( with removable bottom ) with cooking spray.

blend graham cracker crumbs and butter in medium bowl with your fingers until well combined. press the mixture into the bottom and halfway up the sides of the prepared pan. bake until lightly browned, about 10 minutes. cool on a wire race.

prepare the filling: increase oven temperature to 425. put a kettle of water on the broil

pour condensed milk into a glass or ceramic pie pan.stir in salt. tightly cover the pan with foil and place in large roasting pan. carefully pour 1 inch of boiling water into the roasting pan and place in the oven. bake until the condensed milk is thickened, sticky and caramel in color, about 1 3/4 hours. check about halfway through and more boiling water if the level is low

reserve 2 tablespoons of the condensed-milk toffee in a small bowl. while it's still warm, dollop the remaining toffee onto the crust, gently spread to cover the bottom. cover and refrigerate the reserved toffee and the pie until chilled, about 1 hour.

remove the pie from the refrigerater and arrange 3 of the sliced bananas over the toffee

beat creamin a bowl with an electric mixer on medium speed until solf peaks from. add vanilla, beat untill stiff, spread the whipped cream over the pie leaveing a 1 inch border around the edge. garnish with the remaining bananas. stir 1 tablespoon water into the reserved toffee until smooth and drizzle over the pie remove pan befor cutting