Place the digestive biscuits into a food processor. Pulse them until they become fine crumbs. If you don't have a machine, use a freezer bag and a rolling pin. Ensure there are no large chunks left.

Melt the butter in a small pan over low heat. Pour the melted butter over your biscuit crumbs in a bowl. Stir well until the crumbs look like wet sand. Every crumb should be coated in butter.

Tip the buttery crumbs into your springform tin. Use the back of a spoon to press them down firmly. Make sure the base is even and goes slightly up the sides. Chill in the fridge for 30 minutes.

Once the base is firm, open your can of caramel. Stir the caramel briefly to loosen it up. Spread the caramel evenly over the chilled biscuit base. Use a spatula to get a smooth, golden surface.

Peel your ripe bananas and slice them into rounds. Arrange the slices on top of the caramel layer. You can overlap them slightly to cover the entire surface. This provides a fresh burst in every bite.

Pour the double cream into a cold mixing bowl. Add the vanilla extract and icing sugar. Whisk until the cream forms soft peaks. Be careful not to over-whisk, or it will turn into butter!

Spoon the whipped cream over the banana layer. Spread it gently to the edges of the tin. You can create decorative swirls with your spoon. This gives the pie a lovely, homemade rustic look.

Grate the dark chocolate over the top of the cream. You can also use cocoa powder if you prefer. This adds a hint of bitterness to balance the sweet caramel. Chill for another 2 hours.