not over ripened, do not want them mushy.
lemon juice to prevent bananas from browning
brewed extra strong coffee (you can use double strength instant mixed with water. then remove 3 tbs for whipped cream).
chocolate bar (i used ghiraradelli chocolate toffee bar)Pre-heat oven to 400 degrees. Make crust. Combine cracker crumbs with sugar. Add melted butter. And cocoa if making a chocolate crust. Combine well, and press into a 9-inch springform pan bottom, and going up half way up sides of pan. Bake for 10 minutes. Remove from oven and cool. Make caramel - melt butter in saucepan. Add brown sugar. Cook on high heat. Bring to a boil stirring constantly. Make sure sugar dissolves. Add the condensed milk, and combine well. Bring to a boil. Set timer for 1 minute and 30 seconds. Boil on high heat stirring constantly. Mixture should get thickened. If not thickened, cook a little longer. Pour half of the caramel on to bottom of crust you made. Slice 3 bananas and toss with a little lemon juice. Place slices in caramel. Pour the rest of the caramel on top. Now slice 3 more bananas and toss with lemon juice. Place in top of the caramel. Refrigerate until caramel sets. Make cream topping - Beat the cream cheese until whipped. Add in the whipping cream with confection sugar and coffee. Beat until soft peaks. Fold in 1 sliced banana. Top pie with cream. Shave chocolate bar on top. Add walnut's on top if desired. Decorate how you wish. Ready to serve. Keep refrigerated.