For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup coconut oil, melted
2 tablespoons maple syrup
For the Filling:
3 ripe bananas, mashed
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup cornstarch
1 1/2 cups unsweetened almond milk
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
Sliced bananas
Vegan whipped cream
Crushed walnuts or pecans (optional)
Instructions:
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