Method:
Crush the biscuits in a blender(Do not take Marie biscuits as they get soggy very soon).Take it out in a bowl and mix the melted butter into it.

Set a layer of the same in a dish.Flatten it well and keep it in the refrigerator for 25-30 min so that it sets well and becomes firm.

In order to prepare the toffee sauce take a can of condensed milk and give it 4 whistles in a pressure cooker. Submerge the whole can in the water. Let it cool down a bit (not much as the toffee sauce will thinken) Take it out in a bowl and whisk for a minute to smoothen it.
Spread the toffee sauce on the biscuit layer. Keep it again in the refrigerator for 25 min so that it gets firm.

For whisking the cream :
I have taken Amul fresh cream. Cut it open and keep it in the refrigerator for minimum 4 hours.
Take out the thick part of the cream in a chilled bowl (I have kept the bowl add well as whiskers in the freezer for an hour) Keep the bowl in a big tray or dish with ice cubes. Whisk it for 5-6 minutes or until it doubles and gets fluffy. Add in sugar and diluted coffee(coffee is optional).Whisk it again for 3-4 min till it thickens up.

Take out the dish from the refrigerator and spread a layer of banana on it.

Now gently spread the cream and set well.Garnish it with some chocolate shavings and keep it in the refrigerator for 40 minutes so that it sets well.

Enjoy the creamilious banoffee pie