Grease a removable bottom pie dish or springform pan.

Whisk the heavy whipping cream until you get stiff peaks, refrigerate until ready to use.

Add the graham crackers to a food processor and pulse until crumbled. With the processor running, pour in 8 tablespoons melted butter.

Press the crumbs into the pie dish firmly and up the sides. Refrigerate.

To a medium saucepan add the remaining 8 tablespoons butter and sugar over medium-low heat. Stir and break up any sugar lumps until the sugar dissolves. Add the condensed milk and bring to a gently simmer, stirring until it turns to golden brown, about 6-7 minutes.

Pour over the graham cracker crust, refrigerate for 1 hour.

After 1 hour, arrange banana slices around the top of the caramel and top with the whipped cream. Shave the chocolate using a potato peeler over the top of the cream.

Refrigerate until ready to serve.