1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 tablespoon honey
4 medium bananas, sliced
1 9-inch prepared graham cracker crust
1 tub (8 ounces) nondairy ready-made whipped topping
¼ cup chocolate chips, melted
Put the condensed milk, butter and honey in a small pan; stir constantly over a medium heat until mixture boils, thickens and turns a light caramel color. Cool slightly.
Arrange half the sliced bananas over crust then pour on the caramel and smooth with the back of spoon. Refrigerate for 30 minutes. Top with whipped topping and the rest of the banana slices. Drizzle with melted chocolate chips.