Directions

• Preheat oven to 350°F (175°C). Prepare a 9-inch pie plate or a 10-inch removable-bottom tart pan (place tart pan on a baking sheet to catch butter drips).
• In a bowl, combine biscuit crumbs, granulated sugar, salt, and cinnamon. Stir in melted butter until evenly combined. Press mixture into the bottom and sides of the pan. Bake for 15 minutes, then cool completely.
• In a saucepan over medium heat, melt butter with brown sugar. Stir in condensed milk and bring to a boil, cooking 3–4 minutes until golden and pulling away from the pan’s sides. Remove from heat, stir in salt and 1 teaspoon vanilla.
• Spread toffee mixture evenly in the cooled crust. Scatter with toffee bits, then layer with sliced bananas. Cover with plastic wrap and refrigerate for at least 2 hours.
• Whip cream with confectioners’ sugar and remaining vanilla on medium speed until soft peaks form. Swirl whipped cream over bananas and garnish with chocolate shavings.
• Store in the fridge for up to 5 days, loosely covered.