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Crumble the biscuits into a blender and blitz until you have fine crumbs. Add the melted butter and pulse again to combine.
Spoon the mixture evenly between 8 individual fluted, loose-bottomed tart tins (9cm). Alternatively, make one big Banoffee pie, using a 20cm fluted, loose-bottomed tart tin. Press the mixture in firmly – you can use a teaspoon for this - and refrigerate for at least half an hour.
Spread the caramel over the base of the tarts not quite to the edges. Arrange a layer of bananas on top of the caramel.
Whip the cream until is has just reached soft peaks. Dollop onto the tarts to give a pillowy effect.
Remove the tarts from the tins (see Tip). Poke one banana chip into the centre of each tart and scatter with chocolate shavings.
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