Crush gingernut cookies into fine crumbs.

Melt 100g butter slightly.

Combine melted butter with crushed cookies.

Mix well.

Press the mixture firmly into the base of a 19cm loose-bottom tin.

Chill the base in the refrigerator for 30 minutes.

Place 175g caster sugar in a saucepan.

Melt the sugar over medium heat until it turns golden brown, creating caramel.

Remove the saucepan from the heat.

Add 175g butter to the caramel.

Stir continuously until the butter is fully incorporated.

Return the saucepan to low heat.

Bring the mixture to a boil for a few minutes, stirring constantly.

Remove from heat.

Add 397g condensed milk to the caramel mixture.

Stir well to combine.

If the mixture isn't thick enough, return to low heat and stir until thickened.

Pour the caramel over the chilled biscuit base.

Chill in the refrigerator until firm.

Slice the bananas.

Arrange banana slices evenly over the caramel layer.

Alternatively, mash bananas and spread over the caramel.

Beat the double cream until it forms stiff peaks.

Spread the whipped cream evenly over the banana layer.

Grate chocolate over the cream for decoration.

Slice the pie and serve.