Preheat your oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Let cool completely.

In a small saucepan over low heat, melt the chopped white chocolate, stirring continuously until smooth. Remove from heat and let cool slightly.

In a medium saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla extract, and salt until well combined.

Place the saucepan over medium heat and stir constantly until the mixture thickens and bubbles, about 5-7 minutes.

Remove from heat and stir in the melted white chocolate until fully incorporated. Allow to cool for about 10 minutes, then gently fold in the sliced bananas.

Pour the banana cream filling into the cooled graham cracker crust and smooth the top with a spatula.

Drizzle the caramel sauce over the top of the filling and use a knife or toothpick to gently swirl it in.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.

Slice and serve chilled, optionally garnished with whipped cream or additional caramel.