Preheat microwave to 300 F.
Grease a regular cake pan or line it with paper towels. Set aside.
Add oats, almonds, glucose, and sea salt (if using) to high-speed blender and blend or mix on high speed until wonderfully combined.
Hold lid, then add 1/4 cup hot coconut oil (or more, if desired) according to original recipe.
To form a loose dough, pulse or beat on low speed, scraping down edges as needed.
Instead of collapsing, mixture should be able to be squeezed together with two fingers to form a dough.
If too dry, add more melted coconut oil.
Preheat microwave.
Transfer mixture to baking dish or pie plate; spread evenly.
Then place a paper towel over the base and gently press down with a flat-bottomed object, such as a glass, until everything is packed tightly and evenly distributed on the bottom and sides.
Bake for fifteen minutes, then increase the temperature to 355 degrees Fahrenheit and continue baking for another five to ten minutes, until the surface is golden brown and the edges are golden brown.
Remove from the heat and let cool.
In the meantime, prepare the frosting.
In a small saucepan, combine the cornstarch, sweeteners, and optional salt. Add the almond milk to prevent lumps.
Place over medium-low heat, stirring frequently and bubbling.
Then lower the thermostat to medium-low and cook for another four to six minutes, scraping the sides and bottom with a rubber spatula almost every now and then. When the cake looks like a ribbon, sprinkle a little with a spatula, turn off the heat, add the vanilla, and let cool for ten minutes.
Then transfer the mixture to a glass or ceramic bowl and make sure the clear foil is in contact with the surface to prevent a film from forming on top.
Leave for two or three hours to cool and set.
Cover the bottom of the fried base with sliced bananas, then sprinkle with cream and coconut. Use
a spoon to smooth the top, wrap in paper and leave for almost a few hours to set and cool.
Serve and enjoy.
