Step 1

Place the biscuits in a food processor and whizz until you have fine crumbs. You can also crush the biscuits by hand, using rolling pin. Mix with melted vegan butter and transfer into 23 cm loose-based tart tin. Press the mixture firmly over the base and the sides of the tin, and place in the fridge for 10 minutes.

Step 2

Place the light brown sugar, vegan butter and condensed milk into a large non-stick saucepan over medium heat. In a separate small bowl or a jug, mix together the cornflour and cream until smooth, thick paste, then pour into the saucepan with the rest of the ingredients. Allow the sugar to dissolve, then increase the heat to high and bring the mixture into rapid boil for 5 minutes, or until it reaches 115°C on a cooking thermometer, stirring at all times. Remove from the heat and cool for a couple of minutes. Pour the caramel into prepared base. Cool and refrigerate for a couple of hours, allowing the caramel to set.

Step 3

Slice the bananas and arrange them on top of the set caramel. Using an electric mixer, or hand-held whisk, mix together the chilled dairy-free cream and icing sugar until you have soft peaks (this may takes up to 10 minutes). Transfer the whipped cream to a piping bag (optional) and top the pie with it. Dust the pie with some cocoa powder before serving (you can also add some chocolate shavings if you'd like).