Preheat the oven to 350 degrees F. In a medium bowl, combine the graham crackers, butter (or coconut oil), and 2 tablespoons maple syrup. Mix until combined. Press the dough into an 8 x 8-inch Pyrex Deep baking dish. Transfer to the oven and bake until toasted, about 8-10 minutes. Let cool. Spread the caramel (or dulce de leche) evenly in the bottom of the crust. Layer the bananas over the caramel. To make the cream. In a large bowl, using an electric mixer, beat the cream and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add 2 tablespoons maple syrup and beat until incorporated, 30 seconds. Spread the cream over the bananas. Cover and chill for 1-2 hours, or overnight. Just before serving top with chocolate shavings. The first slice will be a little messy to cut, so keep it small.