Spray an 8-inch springform pan with parchment paper and a light touch of nonstick cooking spray.

In a bowl, combine the shortbread crumbs with the melted salted butter and mix until sandy.

Press the crumb mixture into the bottom of the prepared pan and halfway up the sides.

In a saucepan, combine the unsalted butter and brown sugar over low heat until the sugar dissolves.

Stir in the sweetened condensed milk and increase the heat to medium-low, allowing it to simmer for 16-18 minutes until it thickens into a golden caramel.

In a stand mixer, whip the heavy cream until stiff peaks form, then gently fold in the confectioners’ sugar.

Layer half of the banana slices over the crust.

Pour the toffee sauce over the bananas, then add the remaining banana slices.

Top with the whipped cream and smooth it out.

Chill in the refrigerator for one hour or overnight.

Slice and serve chilled, optionally sprinkling extra shortbread crumbs on top.