Preheat oven to 170C. Mix all base ingredients together in a bowl and press into a tart tin or springform pan. Bake for 25-35 mins until golden on the edges.
Filling- Blend all ingredients together until smooth then heat over low heat in a saucepan, stirring regularly for 15 mins. Set aside to cool.
Once cooled to room temperature pour the filling into the base and pop in the fridge to set for 6-8 hours. Overnight is best.
Once set slice banana to layer over the top of the pie. Whip your coconut cream & vanilla until it resembles whipped cream. Spread over the top of the banana. Slice and serve.