In a food processor, process the biscuits until finely crumbed. Put the crumbled biscuits into a bowl and mix together with cinnamon and melted butter.
Pour the mixture into a 10 inch / 25 cm spring form pan or pie plate and press down with the back of a metal spoon. Place in the fridge to chill.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, coffee and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Prepare an 9 inch tart or pie plate by greasing with butter and set aside.
Process the cookies in a food processor until they turn into crumbs or put them in a zip lock bag and crush them with a rolling pin.
Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust for at least 1 hour to set.
Fill the pie crust with the salted caramel filling.
Top with sliced bananas, whipping cream, and chocolate shavings. Refrigerate the banoffee for at least 3 hours, before serving.
