Preheat oven to 350°F. Grease a 9x5x3 loaf pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking soda and salt. In a separate bowl, cream together the sugar and butter until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract, mashed banana and buttermilk. The mixture might look curdled but that's okay. Add the dry ingredients and stir until just combined. Fold in the crushed cookies and then pour into the prepared pan.

Bake until golden brown and a toothpick, inserted in the center, comes out clean, about 1 hour. Cool in pan for 10 minutes before removing and allowing to cool completely on a wire rack.

To make the topping, place the white chocolate in a heat proof bowl. Warm up the heavy cream until hot and then pour over the chocolate. Allow to sit for 5 minutes before stirring until smooth and melted through. Pour over the cooled cake and sprinkle with the crushed chocolate cookies. Allow the glaze to set before slicing and serving. Store at room temperature, wrapped in plastic wrap, for up to 3 days. Enjoy!