Preparation Steps

• Chill a large mixing bowl and beaters in the freezer for 10 minutes to help the cream whip quickly.
• In the chilled bowl, whip heavy cream with powdered sugar and vanilla on medium-high until stiff peaks form. Set aside.
• In a separate bowl, beat softened cream cheese until smooth and fluffy, then fold it gently into the whipped cream along with the salt (if using).
• Peel and slice bananas. Toss slices with lemon juice to slow browning and pat dry any excess moisture with a paper towel.
• Spread a thin layer of cream mixture on the bottom of a 9x13-inch dish. Arrange a single layer of graham crackers to cover the bottom.
• Spread about one-third of the cream mixture over the crackers. Top with half the banana slices and a sprinkle of mini chocolate chips (if using).
• Add another layer of graham crackers, another third of the cream, and the remaining bananas. Finish with a final cracker layer and the remaining cream.
• Sprinkle crushed graham cracker crumbs on top. Cover tightly and refrigerate at least 4 hours, preferably overnight, until the crackers soften into a cake-like texture.
• Slice and serve chilled. Add extra banana slices or a drizzle of caramel just before serving if desired.