Banoffee Icebox Cake

Line a 1-pound loaf pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low until combined and gradually increase the speed as the whipped cream thickens, until you are at full speed. Whisk until stiff peaks form.
Line the loaf pan with a layer of graham crackers, you will have to cut them up to fit one even layer just right!
Spread caramel sauce over the graham crackers.
Slice the bananas, and add one layer of banana slices on top of the caramel sauce. Add one-third of the whipped cream and spread evenly. Repeat this process two more times, graham crackers, caramel, banana slices, whipped cream, and then the loaf pan will be full.
Drizzle caramel sauce on top of the final layer of whipped cream and swirl it with a spoon. Crumble extra graham crackers on top. Store in the freezer for at least 6 hours or overnight.
Using a warm sharp knife, cut the cake into 8 slices and serve immediately. Store extra cake in an airtight container in the freezer.