Crush the cookies in a blender and set them aside in a bowl. Melt the butter in a pan, add the cocoa powder, and stir until the cocoa is dissolved. Remove from heat and add it to the crushed cookies in the bowl. The cookie mixture should be moist with the butter, not crumbly. Mix and place the mixture in a 9-inch (22 cm) springform pan.

Bake the base for about 10 minutes in the oven at 350°F (175°C) to set, then place it in the refrigerator (you can skip the baking and put it directly in the fridge, but I prefer baking it first as it sets better).

Make the whipped cream and refrigerate it. Slice the bananas into thin rounds.

Take the dessert out of the fridge and spread the caramel over it with a spatula (I used ready-made caramel from the store, and it was perfect). Then, layer the banana slices on top to cover the entire dessert.

Spread the whipped cream evenly or use a piping bag to create designs. Finally, decorate with chocolate shavings or additional banana slices.