In a food processor or blender, pulse banana chips and pumpkin seeds to a small coarse ground.
In large mixing bowl blend all dry ingredients until well combined. Add molasses, coconut oil, and dates. Mix with hand until well combined and mixture maintains its shape when firmly squeezed in hand.
Transfer mix into lined baking dish. Refrigerate.
In a blender mix the ingredients for the banana cream until smooth. Pour over the top of cooled banana cake and refrigerate until the cream becomes set, approximately an hour.
Slice and serve.
*Notes: You may make this recipe from start to finish in a large food processor, if you have one. Be sure to pulse the mixture in brief intervals.
Be sure that all of your ingredients are room temperature before you start.