Prepare the crust by blending almonds, almond flour, medjool dates, melted coconut oil, cinnamon, vanilla extract, and salt in a food processor until thick and sticky.

Press the crust mixture firmly into an 8-inch pie or springform pan evenly and compactly.

Slice bananas and arrange them evenly over the crust to cover fully.

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

Pour the whipped coconut filling over the banana layer and smooth it out with a spatula.

Cover the assembled pie and refrigerate for 2-3 hours or freeze for 1 hour until set.

Before serving, add additional banana slices and sprinkle with pecans or almonds.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for later.