Once caramel has set, peel and slice up bananas and arrange in a single layer over the caramel.
Whip up cream until firm peaks form. Be careful to not over whip as it can go grainy.
Using a vegetable peeler, grate the chocolate into chocolate shavings (or curls if you are more dexterous than me!)
Release the pie from it’s spring form tin and put on a cake stand. Decorate with lashings of whipped cream and finally sprinkle over the dark chocolate.