Grease and line the base of an 18cm round loose springform or loose bottomed cake tin.

Blitz the digestives in a food processor until fine.

Add to a large bowl with the melted butter and stir to evenly combine.

Add the mix to the tin, then spread the mixture evenly over the base and up the sides. Use a spoon or glass to create even sides and a smooth surface. Leave the base to set in the fridge for about 3 hours until firm. Place on a tray to make maneuvering easier if you like.

Slice the bananas when the base is ready.

Add the caramel and arrange the banana slices on top.

Whisk the cream using an electric hand mixer or freestanding mixer until soft peaks form.

Take the pie out of the tin carefully and place on a cake stand or plate. Add the cream on top of the banana.

Roughly chop the crunchie bars.

Sprinkle over the top of the cream as artistically as you feel necessary. Cover and chill until you are ready to serve or serve straight away.