Place the biscuits in a food processor. Blend until you get fine crumbs. If you do not have one, use a zip bag. Crush them with a rolling pin until smooth and even.

Pour the melted butter into the crumbs. Mix well until it looks like wet sand. This helps the base stick together and hold shape after chilling.

Press the mixture into your pie dish. Use a spoon or your fingers. Make sure it is even and firm. Chill it in the fridge for at least 15 minutes.

Pour the condensed milk into a saucepan. Cook on low heat. Stir continuously until it thickens and turns golden brown. This takes about 8–10 minutes.

Remove the caramel from heat. Let it cool slightly before using. This prevents the base from getting too soft and keeps layers neat.

Spread the caramel over the chilled biscuit base. Use a spatula to smooth it evenly. Make sure every part is covered nicely.

Peel the bananas and slice them evenly. Not too thick and not too thin. This helps create a perfect texture in every bite.

Place the banana slices on top of the caramel layer. Cover the whole surface. Try to keep them neat for a beautiful look.

Pour heavy cream into a bowl. Add sugar and vanilla. Whip until soft peaks form. Do not overwhip, or it will become too stiff.

Spread the whipped cream over the bananas. Smooth the top gently. Make it look soft and fluffy.

Sprinkle grated chocolate on top. This step is optional but adds extra flavor and beauty.

Place the pie in the fridge for at least 1 hour. This helps everything set properly and makes slicing easier.