Preheat oven to 140 degrees Celsius.
Lightly grease a 23cm loose-bottomed pie dish with a little coconut oil and line the base with baking paper (forget the paper if you are just going to use a normal dish).
Mix all the crust ingredients together in a bowl.
Tip it into the pie dish, pressing it to the bottom and sides so you have an even thickness all over.
Bake for 25 minutes.
Remove from oven and leave it to cool fully before removing from the tin (please do this! Don’t be an impatient twat and be tempted to take it out before its cooled or there will be tears, and they won’t be mine. You can even stick it in the fridge to cool down, no problem. If you are planning on leaving the pie in a normal dish, still let the crust cool before filling).
To make the filling, whizz the bananas in your food processor to smooth mush.
add all the other ingredients and whizz for a minute or so to a gorgeous creamy consistency.
Pour into cooled pie crust and chill in the fridge for a couple of hours until fully set.
TIP: Replace the cashew butter with all coconut butter for a nut free version.