Add your digestive cookies to a food processor and process finely.
Move the biscuits to a bowl and add your melted butter. Mix with a fork or spatula until fully combined.
Move the biscuit mix into the tin and using your flat cup measure gently press down to flatten the biscuits to cover the whole tin.
In a pre-heated oven at 180 C cook for 5 minutes.
Once off the oven and you have allowed it to cool down a little, move it into the fridge. We want to make sure its cold before we attempt to take it out of the tin.
To gain a little bit of time while the biscuit base is cooling in the fridge we will make the whipped cream that will go on top.
In a bowl place your cream, icing sugar and vanilla together and using an electric mixer beat it to your desired consistency (firm or smooth finish). Leave the whipped cream in the fridge until we need it.
Take your cold biscuit base off the tin and place on your desired plate.
Add the Dulce de Leche to top of the base using a spatula to spread it evenly across.
Having cut your banana in slices (thick or thin is up to you) add them on top of the dulce. Starting from the middle and going outwards.
Add your whipped cream on top of the bananas and you are done!