Melt butter and add crushed biscuits, spread on bottom of tin & chill.

To make the toffee, there are three different ways.

One method: Boil the tin of condensed milk in a large pot of water for 2 to 2.5 hours. The tin has to be submerged in the water at all times. This is important.

Second method: (this is what I did because I did not have 2 - 2.5 hours) In a pressure cooker, make sure the tin is submerged. Cook for 7-8 whistles. Wait for it to cool. And voila, instant toffee.

Third method: Melt 100 gram butter and 100 gram sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.

Spread the toffee over the biscuit layer. Chill.

Lift the pie from the tin and place on a serving plate.

Slice the bananas; fold half of them into the softly whipped cream and spoon over the base.

Decorate with the remaining bananas and finish with the grated chocolate.

Nom nom nom