In a blender, crush the crackers till powdery.

In a tart pan, dump the powder and add the melted butter. Mix well. Spread equally to the edges of the pan.

Bake in a preheated oven of 180 degrees for 10 minutes. Set aside.

In a saucepan, scald the cream. Add in the chocolate and whisk till the chocolate is melted. Switch off the flame. Allow the ganache to cool.

Spread the DDL on the cooled biscuit base. Don't mind if the base pulls off. If the DDL is too thick, wet your hands and press to spread evenly.

Sprinkle the bananas on top of the DDL. Spread the ganache on top. Set in the fridge for 30 minutes.

Meanwhile whip the cream along with the icing sugar till stiff. Spread on top of the pie. Allow to rest in the fridge till serving.

Sprinkle the cocoa powder on top just before serving. Enjoy.