To make the base, put the scotch finger biscuits into a food processor, pulse until crushed, with the machine running, add the melted butter processing until the mixture resembles wet sand. It should hold its shape when you squeeze it together in your hand. Line a 20 or 22cm spring form tin with baking paper and press base mixture firmly and evenly along the base and up the sides to form a shell. Refrigerate for 2-3 hours until hard.
Half an hour before the shell is ready make the caramel filling. Combine condensed milk, butter, brown sugar, cream and golden syrup in a medium sized heavy-based saucepan. Stir continuously over a medium heat for about 20 minutes or until the mixture turns a golden caramel colour (make sure you get into the corners of the pan while stirring to prevent the caramel catching and burning). Cool for 10 minutes.
When the pie shell is ready, fill with the caramel and return to the fridge until needed.
To serve, transfer the pie to a serving plate. Whip the cream until soft peaks form. Arrange a layer of sliced bananas on top of the pie, scatter with roasted macadamias, then the whipped cream and finish with shaved dark chocolate.