Crush cookies into small crumbs. For the purpose, you can use a food processor, a blender or you even can crush them by hand. Take a zipper bag, place broken into big pieces cookies inside of it, and use a rolling pin or any heavy object to crush cookies. I find that using plain cookies or crackers for Banoffee pie is the tastiest option for me. As this dessert can easily become overwhelming with all that sweetness when you add extra flavor with cookies. Empty cookie crumbs into a deep bowl.
Melt butter on the stove or in the microwave, let it cool down a bit, and then pour it to the bowl with cookie crumbs.
Mix these two ingredients until well combined. You should have a nice smooth mixture that resembles wet sand.
Take a cake pan or the pie plate (you are free to choose here, even a silicon mold will do, I had no flat pie plate that is why I took a pan with a removable bottom). Place all the cookie mixture in the tin and press it to cover the bottom and sides of the pan. Put the piecrust for 20-30 minutes into the freezer.
When you take the crust out of the freezer, pour cooked condescend milk and evenly spread it into one layer using a spatula.
Add the next layer – sliced bananas (choose the thickness for slicing bananas depending on the height of the sides of your pie`s crust).
If you were making pie in a cake pan, the next step will be to remove it carefully without damaging the crust.
Whip the heavy cream with vanilla flavoring until soft peaks (I usually start with at a low speed, then halfway through add vanilla and then keep beating until the soft peaks are formed). Top sliced bananas with whipped cream.
Before serving cake, let it sit in the fridge for an hour or two allowing the flavors to meld. Sprinkle some grated chocolate over the cream and serve with your favorite type of hot drink!