In a food processor, combine the almonds, almond flour, Medjool dates, coconut oil, cinnamon, vanilla extract, and salt. Pulse until coarse and sticky.

Transfer the crust mixture into an 8-inch pie pan and press it evenly along the bottom and up the sides.

Slice ripe bananas into thin rounds and layer them evenly over the prepared crust.

In a mixing bowl, whip the chilled coconut cream, maple syrup, vanilla extract, and cinnamon until thick and airy.

Pour the whipped coconut filling over the layered bananas and smooth it into an even layer.

Cover the pie with plastic wrap and refrigerate for 2-3 hours, or freeze for about 1 hour for quicker setting.

Just before serving, add sliced bananas and sprinkle with chopped pecans or almonds.