Grind the biscuits into a coarse mixture and add the unsalted butter.

Mix thoroughly and set the mixture into a spring form pan with the help of a spoon. Let it sit in refrigerator for 30 mins.

Heat salted butter in a pan and add sugar. Keep stirring till the mixture changes it's colour.

Add the condensed milk while stirring. Keep the flame low.

Keep stirring for 2 mins till a homogenous mixture is obtained of golden brown colour and the mix leaves pan's sides.

Take out the pie crust from the refrigerator and pour the caramel mixture on it.

Layer the mixture with sliced bananas. And keep it back in the refrigerator.

Whip the non dairy cream for 7 to 8 mins with icing sugar and vanilla essence using a hand blender. You have to whip it till peaks start forming. Use ice in the bowl beneath the mixing bowl. It helps in whipping.

Top the pie with the whipped cream. Leave the edges of the pie uncovered.

Dust with cocoa powder.

Grate chocolate over the top.

Keep the pie in the refrigerator to set for two hours. Cover it with cling wrap to avoid moisture loss.

Carefully unclip the pan and lift it up slowly.

The pie will look like this and is almost ready to be served.

Cut it slowly with equal pressure to avoid the crust falling apart

Voila!! The deliciously tempting banoffee pie is ready to be devoured.