Crush the digestive biscuits into fine crumbs.
Mix the biscuit crumbs with melted butter and press into a tart pan.
Bake the crust at 180°C (350°F) for 10 minutes and let it cool.
Boil the condensed milk for 1-2 hours until caramelized, stirring frequently.
Pour the toffee over the cooled crust.
Layer sliced bananas over the toffee.
Whip the double cream until soft peaks form and spread over the bananas.
Dust with cocoa powder and decorate with dark chocolate shavings.
Chill the pie in the refrigerator for at least 4 hours before serving.
Slice and enjoy your delicious banoffee pie!