• Spray an 8-inch springform pan with parchment paper and spray with nonstick cooking spray.

Shortbread Crust

• In a bowl, combine shortbread crumbs and melted butter with a fork. Press the crust into the bottom of and halfway up the sides of the prepared springform pan. Set aside as you make the filling.

Toffee Filling

• In a medium saucepan over low heat, melt the butter and brown sugar, stirring until the sugar has dissolved.
• Add the sweetened condensed milk. Increase the temperature to medium-low, bringing the mixture to a low simmer. Stir continuously for 16-18 minutes, or until the mixture thickens and turns a golden caramel color.
• Remove from heat and set aside as you make the whipped cream.

Whipped Cream

• In a stand mixer with the whisk attachment, whip cream until stiff peaks are just about to form (about 1 ½ minutes). Beat in confectioners' sugar until stiff peaks form.

Assembly

• Layer half of the banana rounds over the crust.
• Pour the toffee sauce over the bananas. Add the remaining bananas.
• Top with whipped cream.
• Transfer the pie to the refrigerator to chill for 1 hour, up to overnight.
• Serve chilled, sprinkled with extra shortbread crumbs.