Preheat oven to 375°F. Combine the graham cracker crumbs, melted butter, 2 tablespoons sugar, and pinch of salt in a medium bowl. Stir to combine.

Spread the mixture in a 9 inch pie plate, starting with covering the sides and then the bottom of the pie plate.

Bake for 8–10 minutes, or until golden brown. Let cool.

If necessary, heat the caramel sauce until it reaches a pourable consistency (I heated it for 15 seconds in the microwave). Avoid using too-hot caramel here, as it will melt the whipped cream.

Pour the caramel sauce onto the cooled graham cracker crust. Evenly spread the banana slices on top of the caramel.

Place the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer. Beat on medium until stiff peaks form.

Pour the whipped cream on top of the banana slices and spread in an even layer. Garnish as desired. Place in the refrigerator for at least 2 hours, or up to 8 hours before serving.