Melt 150g sugar with 150g butter at low heat until the sugar dissolves.
Put 250g smash/crispo (crispy chocolate) in a food processor, and blend with 50g melted, cooled, butter.
Use this blend to cover the bottom of a 20 cm cakeform.
When the sugar is dissolved - mix in a can of sweet condensed milk. Make sure to stir all the time, bring it up to boil and keep on (while whisking) for 5 minutes. Cool it a bit.
Pour the toffee over the crispy chocolate and put the form in the fridge for at least 1 hour.
Split the bananas and put them on top of the toffee. Cover with whipped cream.
Drizzle some chocolate on top.