Step 1

Preheat oven to 325°F. In a medium heatpoorf bowl, pour boiling water over dates & let sit for at least 10 minutes.

Step 2

Prepare the crust according to this gluten-free graham cracker crust recipe, baking it either in a 9-inch springform pan (pressing the crust only 1/2-inch up the sides) or a. 9-inch tart pan. Cool completely.

Step 3

Brown butter (or vegan butter) in a small saucepan. Pour into blender or food processor. Reserving the water, drain dates well, pressing out as much water as possible. Add dates along with 5 tablespoons of the reserved water, maple syrup, vanilla, & salt to the blender. Puree until as smooth as possible, scraping down thesides as you go, about 5-10 min.

Step 4

Transfer the date purée to same saucepan and cook, stirring, over medium-high heat for 2-3 min. Stir in the heavy cream or coconut cream and cook, stirring,for 3-4 more min. Transfer back to blender & puree until caramel is totallysmooth. Spread caramel evenly into chilled crust and chill at least 30 min.

Step 5

Layer sliced bananas over the chilled date caramel.

Step 6

In a stand mixer fitted with the whisk attachment or a medium bowl with a hand mixer, whip the heavy cream or chilled coconut cream (solid cream layer only), vanilla, and powdered sugar to stiff peaks. Dollop whipped cream over bananas. Top with shaved chocolate and flaky salt. Chill until ready to serve.