Banoffee Ice Cream Pie

Preheat oven to 350u0b0F. Lightly spray a 9 1/2-inch deep-dish pie dish with nonstick spray.
In a medium heavy saucepan, bring sugar and 3 tbs. water to a boil over medium-high heat. Cook, swirling pan occasionally (do not stir at this point) for about 8 minutes, or until caramel is golden brown. Remove pan from heat and slowly whisk in 1/2 cup cream and salt; caramel will bubble vigorously. Set aside 1/2 cup of caramel and cool for about 15 minutes, or until room temperature. Cover and refrigerate remaining caramel for serving.
Meanwhile, in a food processor, grind graham crackers into very fine crumbs (you should have about 1 1/3 cups). Add oil and pulse until moistened. Press crumb mixture evenly onto bottom and sides of dish. Bake for 6 to 8 minutes, or until crust is a shade darker. Cool.
In a large chilled bowl, fold room temperature caramel into Breyers(R) Natural Vanilla Ice Cream, forming swirls. Pour mixture into cooled crust and smooth top. Freeze for about 8 hours, or until ice cream hardens.
In another large bowl, whip remaining 1 1/2 cups cream until stiff peaks form. Thinly slice 2 bananas crosswise and fold into cream. Spoon cream mixture over ice cream. Freeze pie for about 15 minutes, or until cream has stiffened slightly.
Slice remaining 2 bananas, and arrange decoratively over pie. Rewarm reserved caramel sauce over low heat. Drizzle sauce over pie. Cut pie into wedges and serve immediately.