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Place the digestive biscuits in a large freezer bag (ziploc bag) and roll them to reduce them to a crumble.
Pour the biscuit crumble into a salad bowl and add the melted butter. Mix everything well.
Line a mold (I used a disk and lined the bottom with aluminum foil to remove the disk easily, you can use a springform pan to make it easier to unmold). Raise the dough around the sides of the mold.
Place in the fridge while you prepare the caramel.
In a saucepan, pour the butter and sugar and melt over low heat, stirring constantly until the sugar has melted.
Add the sweetened condensed milk and bring to the boil for about 2 minutes, stirring constantly until golden brown and thick.
Pour the caramel over the base, leave to cool to room temperature and place in the fridge for 1 hour or until ready to serve (I placed it in the fridge overnight).
Carefully remove the dough from the circle and place on a serving plate.
Arrange half of the bananas cut into slices on the caramel.
Place the liquid cream and the whisks in the freezer for a few minutes.
Whip the liquid cream into whipped cream. Add the icing sugar (50 g) and continue to whip.
Garnish the banoffee pie with whipped cream and arrange a few slices of banana as well as pecans and grated chocolate.
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