Crush the digestive biscuits until they resemble fine crumbs.

Mix the crushed biscuits with melted butter until well combined.

Press the biscuit mixture into the bottom of a pie dish to form the base.

Chill the base in the refrigerator for 30 minutes to set.

Spoon the dulce de leche over the chilled biscuit base, spreading evenly.

Slice the ripe bananas and layer them on top of the toffee.

In a separate bowl, whip the double cream with powdered sugar and vanilla extract until soft peaks form.

Spread the whipped cream over the bananas.

Garnish with chocolate shavings and banana slices.

Chill the pie for at least 2 hours before serving.