Combine melted sugar in with graham crumbs and mix until you get a wet sandy texture. Spoon graham crumbs into each glass and pat down lightly with the back of the spoon.
To make the toffee layer, heat butter and brown sugar in a large skillet (non-stick if you’ve got it). Once melted together, add sweetened condensed milk and stir frequently on a low-medium heat with a spatula until thick and darker in color. This will take you approx. 5-7 minutes.
Next, quickly pour toffee into a pouring vessel, and divide between each glass. Chill in the fridge for 30 minutes.
Slice bananas, then add to each glass.
In a mixing bowl fitted with a whisk attachment, whip cream to stiff peak and either spoon onto bananas or pipe onto bananas. I used a piping bag to make a cleaner appearance.
Garnish with chopped white chocolate, or pecans, or dark chocolate, or what ever you like!
Eat within two days or bananas will start to appear brown.