Combine all ingredients for crust in a bowl and mix until all parts are moistened. Try pressing a bit to the bottom of the bowl, it should stick and pack firmly, if not add a bit more oil. Transfer to a spring-form and spread evenly. Press crumbs until it is sticking firmly to the bottom of the springform.
Spread half of the caramel sauce on top of the crust. Arrange the banana slices on top of it. Place in fridge for now.
In a deep bowl, whip the all-purpose cream until firm peaks form. You can put it in a piping bag and use a big star tip, pipe the cream on top of the banana slices to make nice patterns. Alternatively, you may just spread the cream on top using spoon or spatula.
Sprinkle with some almond flakes and cocoa powder. Spoon the remaining caramel and drizzle over the cream.
This recipe is good for a 17cm or 7 inch spring-form round pan or 3 small pies using a dessert ring.