In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.

In the bowl of an electric mixer, beat cream cheese smooth, scraping down the sides when needed. Add in mashed banana and beat until completely combined. With the mixer on low speed, slowly drizzle in the condensed milk and then the coconut milk, continuing to scrape down the sides until the mixture is very smooth. Add in vanilla extract and stir until combined. Place some sliced bananas on top of each graham crust, then pour the cheesecake mixture evenly into the 4 glasses or jars. Refrigerate for 4-6 hours.

To serve, top with whipped cream, extra sliced bananas and graham crumbs.