I scoured the net and came up with a mix-and-match raw vegan banoffee pie recipe. This is different from my other banoffee pie, which uses cashew cream.

For the base:
1/2 c almonds
1/2 c walnuts
1/3 c desiccated coconut
6 deglet noor dates (use medjool if you have them, I was just saving $)
1 tbsp rice malt syrup
1/2 tsp ground ginger

For the caramel:
10 medjool dates, pitted
1 c coconut cream or milk or other nondairy milk
2 heaped tbsp almond/cashew/peanut butter
1 tsp vanilla extract
pinch salt

2 bananas sliced into rounds
lemon juice

For the topping:
1 can coconut cream frozen for 4-5 hours (no more)
2 tbsp brown rice syrup or maple syrup
grated chocolate, curls or sprinkles, cocoa or more banana slices

Line a 20cm round cake tin with plastic wrap, making sure you cover the sides and overlap.
In a food processor whiz the almonds and walnuts until a crumb forms. Add the rest of the ingredients and blitz until a sticky crumb is formed. Press evenly into the tin to form the base. Chill in freezer while you make the caramel.
Soak the dates in hot water for 10 minutes. Drain but keep the liquid. Put dates, nut butter, vanilla and salt and half the coconut cream/milk/nut milk in a blender and whiz until smooth. Slowly add the rest of the milk until your desired caramel thickness is achieved. It should be spreadable but hold its shape. Use the date soaking liquid as well if you need to thin it out further. Spread the caramel over the base and return to the freezer.
Drizzle the banana pieces with the lemon juice so prevent from browning then place the slices on top of the caramel.
The frozen can of coconut cream should have solidified enough to spoon into to a bowl and start whipping with an electric beater to thicken further. Beat until the stiff peaks form. Chill in the fridge.
When you are ready to serve, take the pie out of the freezer and let soften for 15 min. Top with the whipped coconut cream and grated chocolate.