Crush the graham-style cookies into fine crumbs.

Use a food processor, or place them in a zip-top bag and crush them with a rolling pin.

Mix the crumbs with the melted vegan butter until the mixture resembles wet sand.

Press the crumb mixture into the base and up the sides of the tart pan, spreading it evenly.

Chill in the freezer or refrigerator for 15 minutes, until firm.

Combine the sugar and water in a saucepan.

Cook over medium heat, stirring occasionally, until the sugar dissolves and turns a deep amber color.

This should take about 6 to 8 minutes.

Once the sugar has melted and turned golden, reduce the heat and carefully add the full-fat cream.

Stir quickly and gently.

Stir in the butter until melted and fully incorporated into the sauce.

Add a pinch of salt and the vanilla extract for extra flavor.

Slice the bananas into 0.5 cm rounds, then let them marinate in half of the caramel sauce.

Set the remaining caramel sauce aside for the topping.

In a saucepan, dissolve the instant coffee in the full-fat cream, then heat until it just begins to boil.

Pour the hot coffee-infused cream over the chopped vegan white chocolate.

Stir until the chocolate has melted and the mixture is smooth and glossy.

Cover and set aside.

Once the coffee ganache layer has set, whip the full-fat cream with the vanilla using a hand mixer until light and fluffy and stiff peaks form.

Once the crust is cold and firm, arrange a layer of caramelized bananas over the base.

Spread the coffee ganache over the caramelized bananas, filling the crust.

Smooth the ganache evenly, then chill for about 30 minutes, or until set and firm.

Finish the pie by piping the vanilla whipped cream over the coffee ganache.

Use a Saint-Honoré tip to pipe straight lines.

Top with a few slices of caramelized banana, then drizzle the remaining caramel sauce between the piped strips of whipped cream.

Lightly dust the sides with cocoa powder.

Chill the pie for at least 1 hour before serving.