Make the crust. Crush the biscuits by hand or with a food processor into a powder. Add the melted butter or margarine and stir well with a spoon until all the biscuits are wet.

Transfer the mixture into a 20-22 cm (8-8.5 inches) pie dish and press it against the bottom and the edges to form our crust. Place into the fridge to set a bit during the next step.

Add all the ingredients for the toffee to a pan, stir well with a whisk and cook on medium heat for a few minutes - stirring all the time - until it turns golden brown.

Pour the toffee over the biscuit crust and level well with a spatula.

Peel a couple of bananas and cut into an ½ centimetre slices. Arrange the slices over the toffee layer and set aside (in the fridge if the temperature in your house is too warm).

Whip the plant based cream into stiff peaks. If you are using unsweetened cream add 20-30 grams of icing sugar or to your own taste before starting whipping. You can also add some extra vanilla extract if you like.

Scoop or pipe a generous layer of fluffy freshly whipped cream on top of the pie. Top with some chocolate shavings (see notes to learn how) and chill the pie in the fridge for a few hours (recommended) or serve straight away.