Prepare an ice bath and whip the Whipping Cream (200 gram) till stiff peaks form, add Vanilla Extract (1/2 teaspoon) and fold gently. Set aside in the fridge and meanwhile prepare the oatmeal crumble.
Pour Brown Sugar (1 tablespoon) and Butter (1/3 cup) into a bowl and stir until fully combined.
Add Oatmeal (1 cup) and stir with a fork. Transfer the mix into a 9"x13" casserole dish and press into a even layer.
Bake at 350 degrees F (180 degrees C) for 10-12 minutes, until light brown. Allow to cool.
In a bowl, mash some Banana (5) and slice some into coins.
For assembling the dessert, take serving glasses and line them on the counter. Spoon 2 tablespoon of oatmeal crumbs and add into the base of the serving glass. Add some mashed banana all over the crumble making the first layer.
Now add some banana slices over it and gently press them on the puree. Pour SPRIG Banana & Caramel Banoffee (1/2 cup) all over the banana spread generously making another thick layer.
Now take whipped cream in a piping bag and pipe little florets on the top using star nozzle. Cover the dessert beautifully. Drop some SPRIG Banoffee over the whipped cream and sprinkle some oatmeal crumbs all over.
Refrigerate for 10 minutes and serve chilled.