Crush the Digestive biscuits into fine crumbs. You can do this by crushing them in a bowl with a rolling pin or placing them into a high power blender. Place the crumbs in a large bowl.

Melt the margarine in a saucepan or in the microwave. Pour it into the bowl with the biscuit crumbs and mix until the crumbs are well coated.

Press the base into the bottom and sides of a 9-inch tart or cake tin. The tighter it's pressed in, the easier it will be to slice once it's set. I like to use the bottom of a glass or measuring cup to pack it in super tight.

Place the base in the fridge while you prepare the filling.

Mix the cornflour with 2 tablespoons of the soy milk until smooth. Then mix in the rest of the milk. (doing this prevents the cornflour from clumping together)

Add the cornstarch milk to a small sauce pan along with the brown sugar and vanilla. Mix well.

Add the vegan margarine and place the pan onto the stove on a low heat. Stir until the margarine has melted into the liquid then turn the heat up to high. Stir continuously until the mixture starts to bubble and thicken (this should only take a few minutes) then remove it from the heat.

Spoon the caramel over the biscuit base then place the pie in the fridge for 1 hour.

Place the sliced bananas onto the cooled caramel and top with vegan whipped cream and chocolate shavings. Enjoy!