Preheat oven to 180° C. Line a baking tray with a silicon mat.
Roll out the short crust pastry dough into semi-thick sheet place it on the lined baking tray and dork using a fork.
Place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool.
Fill a piping bag fitted with a star nozzle with whipped cream.
To prepare toffee sauce, heat butter in a non-stick pan. Add liquid glucose and mix. Add cream, mix and cook for 1 minute.
Heat castor sugar in another non-stick pan and let it caramelize. Add cream mixture, mix and cook the mixture thickens.
Place banana pieces on a plate. Sprinkle some cinnamon powder and brown sugar on top and set aside.
Coarsely crush the baked short crust pastry with a rolling pin and transfer on another plate.
Line small individual serving jars with some crushed short crust pastry. Pour some toffee sauce and put few prepared banana pieces on top. Repeat the process once.
Pipe out some whipped cream and sprinkle some cinnamon powder on top.