Step 1: Prepare the Biscuit Base

1. Crush the digestive biscuits either in a food processor or by placing them in a plastic bag and crushing with a rolling pin until fine crumbs form.
2. In a mixing bowl, combine the crushed biscuits with the melted butter. Stir until the crumbs are fully coated and resemble wet sand.
3. Press the mixture into the base of a 9-inch pie dish, using the back of a spoon to level it evenly.
4. Place the dish in the fridge for 10-15 minutes to allow the base to set.

Step 2: Add the Caramel Layer

1. Once the base has set, remove it from the fridge.
2. Spread the dulce de leche (caramel) evenly over the biscuit base using a spatula, making sure it covers the entire surface.

Step 3: Layer the Sliced Bananas

1. Peel and slice the bananas into ½-inch thick rounds.
2. Arrange the sliced bananas in an even layer on top of the caramel.

Step 4: Whip the Cream

1. In a separate bowl, whip the double cream until soft peaks form. You can use an electric mixer or whisk by hand.
2. Spread the whipped cream over the bananas, smoothing it out with a spatula or spoon.

Step 5: Chill and Serve

1. Place the assembled banoffee pie back in the fridge to chill for at least 1 hour before serving.
2. Serve cold, either on its own or with extra banana slices for decoration.