Crush the graham crackers into fine crumbs. Use a food processor or put them in a zip lock bag and crush them with a rolling pin.

Mix the crumbs with melted vegan butter until the texture resembles wet sand. Press the crumb mixture into the bottom and sides of the pie dish, spreading it evenly across the base and sides.

Freeze or chill in the fridge for 15 minutes to firm up.

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 6-8 minutes.

Once the sugar is melted and golden, turn the heat low and carefully add the heavy cream. It will bubble up rapidly, so stir quickly and carefully.

Stir in the butter until it melts and combines with the sauce. Add a pinch of salt and vanilla extract for added flavor.

In a saucepan, dissolve coffee granules with heavy cream, then heat until it starts to boil.

Pour the hot coffee cream over the chopped vegan white chocolate. Stir until the chocolate melts and is smooth and glossy. Cover and set aside.

After the coffee ganache layer sets, whip the heavy cream with vanilla using a hand mixer until it becomes light and forms a stiff peak.

Once the crust is chilled and firm, arrange a layer of the caramelized banana to cover the base of the crust.

Spread the coffee ganache on the caramelized banana to fill the crust. Spread the ganache evenly, then chill for about 30 minutes or until it sets and firm.

Finish the pie by piping the vanilla whipped cream over the coffee ganache. Use a St Honore piping tip to pipe a straight-line pattern. Place some caramelized sliced banana on top, then drizzle the remaining caramel sauce between the piped whipped cream. Lightly dust the sides with cacao powder.

Allow the pie to sit in the fridge for at least an hour before serving.