Prepare the pan. Line the bottom of an 8x8-inch square pan or a 9-inch pie dish with parchment if you want easy removal. Lightly grease the sides.

Make the crust. In a bowl, mix graham cracker crumbs, sugar, and a pinch of salt. Stir in the melted butter until the mixture feels like damp sand and holds when pressed.

Press and chill. Firmly press the crumb mixture into the bottom of the pan, creating an even layer. Use a flat-bottom glass for a tight, compact crust. Chill for 15–20 minutes to set.

Slice the bananas. Cut bananas into even rounds. Toss gently with lemon juice to slow browning. Pat dry with a paper towel so they don’t water down the filling.

Make the banana cream. In a large bowl, whisk the instant pudding mix with cold milk until thick, about 2 minutes. In a separate bowl, whip the heavy cream to soft peaks with vanilla and powdered sugar. Fold the whipped cream into the pudding until smooth and fluffy.

Layer the bananas. Arrange banana slices across the chilled crust in a snug single layer. This creates a barrier that keeps the crust crisp and the bananas front and center.

Spread the cream. Spoon the banana cream over the bananas and smooth the top. Tap the pan gently on the counter to release air pockets. Chill for 30 minutes.

Make the chocolate layer. Warm the heavy cream in a small saucepan until steaming, not boiling. Pour over the chopped chocolate, add butter and a pinch of salt, and let sit 2 minutes. Stir slowly until glossy and smooth.

Top with chocolate. Let the chocolate mixture cool for 5 minutes so it thickens slightly. Pour evenly over the chilled cream layer, tilting the pan for full coverage. Avoid dragging a spatula too much to keep layers neat.

Chill to set. Refrigerate for at least 3 hours, or until the chocolate is set and the cream is firm enough to slice. Overnight is ideal for clean cuts.

Garnish and serve. Just before serving, add whipped cream swirls, banana slices, chocolate shavings, or nuts. Use a warm knife (dip in hot water, wipe dry) for tidy squares or wedges.