Crush the digestive biscuits until they resemble fine crumbs.

Melt the unsalted butter and mix it with the biscuit crumbs.

Press the crumb mixture into the bottom of a 9-inch round springform pan.

In a saucepan, heat the sweetened condensed milk over medium heat, stirring constantly for about 5-7 minutes until it thickens and turns golden.

Pour the toffee mixture over the biscuit base, spreading it evenly.

Slice the ripe bananas and arrange them on top of the toffee layer.

In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Spread the whipped cream over the bananas, smoothing it out gently.

Finish with a dusting of cocoa powder or chocolate shavings for garnish.