Start by preparing the cream: Blend cream cheese, vanilla extract, and tofu in a blender until smooth. Transfer to a bowl and sift in powdered sugar and cornstarch. Mix until thick and combined.
For the caramel, whisk together ingredients until smooth and caramel-like in consistency. Adjust thickness with extra coconut oil if needed.
Dissolve granulated sugar in coffee and transfer to a bowl.
Dip each sponge finger into the coffee mixture and arrange in rows in a 9-inch square baking dish (approximately 6 rows).
Cover with half of the caramel, then a layer of banana coins, crushed biscuits, and half of the cream mixture. Repeat with a second layer of sponge fingers, caramel, banana, and cream.
Chill in the fridge for at least 4 hours, preferably overnight.
Before serving, dust with cocoa powder and crushed biscuits for a finishing touch.