Shortbread Crust
1-In a bowl, combine shortbread crumbs and: 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
2-In a medium saucepan over low heat,: In a medium saucepan over low heat, melt the butter and brown sugar, stirring until the sugar has dissolved.
3-Add the sweetened condensed milk: 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.
4-Remove from heat and set aside as: Remove from heat and set aside as you make the whipped cream.

Whipped Cream
5-In a stand mixer with the whisk: 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
6-Layer half of the banana rounds over: Layer half of the banana rounds over the crust.
7-Pour the toffee sauce over the bananas: Pour the toffee sauce over the bananas. Add the remaining bananas.
8-Top with whipped cream: Top with whipped cream.
9-Transfer the pie to the refrigerator to: Transfer the pie to the refrigerator to chill for 1 hour, up to overnight.
10-Serve chilled, sprinkled with extra shortbread crumbs: Serve chilled, sprinkled with extra shortbread crumbs.