1. Prepare the crust. Preheat the oven to 350 F and lightly grease a 9″ pie pan with butter or coconut oil, and set aside. In a large bowl, sift, and then whisk together the almond flour and cocoa powder. Pour in the melted coconut oil and syrup and stir until the entire mixture is slightly dampened. Empty the mixture into the pie pan, and press down firmly into the pan, creating a 1″ crust along the sides. Bake the crust for 10 minutes, then allow it to cool completely before adding the filling.
2. Prepare the filling. In a high powered blender or food processor, add the chopped bananas, and 1 tbsp of almond milk. Pulse or blend briefly to break up the bananas into small pieces. Add the cocoa powder and maple syrup, and continue to pulse or blend on low until the bananas become smooth and combined with the other ingredients. Add more almond milk, as necessary (about a tablespoon at a time) to smooth things out. Once the mixture is completely smooth and looks like ice cream, scrape it all into the baked crust. Smooth it out, and freeze for 10-15 minutes before adding the whipped cream topping.
3. Prepare the topping. In a stand mixer fitted with the whisk attachment or a handheld mixer, beat the whipping cream on high, along with the tbsp of maple syrup until stiff peaks begin to form. Scrape the whipped cream on top of the frozen filling and smooth out. Decorate cinnamon and chocolate shavings, if desired. Freeze the pie for at least 1 hour before serving.

Leftover pie should remain in the freezer. It will keep for 1 week in an airtight container!