1. Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with the melted butter until well combined. Press the mixture into the base of a pie dish or tart pan and refrigerate for at least 30 minutes to set.

2. To make the toffee, boil the can of sweetened condensed milk in a pot of water for 2 hours, ensuring the can is fully submerged. Alternatively, heat the condensed milk on medium heat, stirring constantly until it thickens and turns a caramel color. Once done, pour the toffee over the chilled biscuit base and set aside to cool for 30 minutes.

3. Slice the bananas into thin rounds and layer them evenly over the cooled toffee layer.

4. In a chilled bowl, whip the heavy cream (with powdered sugar, if desired) until soft peaks form. Spread the whipped cream over the banana layer.

5. Shave the chocolate and sprinkle it over the whipped cream for an added touch of flavor and elegance.

6. Refrigerate the pie for at least 2 hours to allow all layers to set. Once chilled, slice and serve. Enjoy!