Firstly, crush your digestive biscuits with the bottom of a rolling pin or in a high-speed blender. The crumbs should be coarse and almost fine. 

Add the biscuit crumbs to a large mixing bowl. Add the melted vegan butter and stir until the digestives are covered and wet.

Tightly, press the base into the bottom of a non-stick, 8-inch springform tart pan. I like to press down firmly with a glass. 

Now it's time to prepare the vegan caramel filling. In the meantime, your base into the refrigerator for 30 minutes.

Mix the cornflour with 2 tablespoons of the plant milk. Stir until smooth. Add in the remaining plant milk and mix again.

Now pour the cornflour mixture into a medium saucepan along with the brown sugar, vanilla extract and vegan butter. Stir thoroughly.

Place the saucepan over a medium-low heat until everything is well combined. Then turn up the heat to a high temperature. Stir continuously until it thickens. This shouldn't take more than 5 minutes. You can then remove your filling from the heat.

After your base has been in the fridge for 30 minutes, pour your filling over it (as soon as possible). If the 30 minutes isn't up yet at this point, continue to stir the filling.

Allow the caramel to cool, then place it in the refrigerator for 1 hour. 

Just before you take your treat out of the fridge again, slice the bananas into thin pieces. 

Place the pieces over the caramel in a style that you like. You can even add more banana if you wish!

Finally, top with dairy free whipped cream and chocolate shavings. I used sprayable store-bought whipped cream but you can also whip your own. Enjoy!