Pre-heat the oven to 375F
In a bowl combine all the ingredients for the crust. Mix using your hands till everything is incorporated and you are able to shape a ball. Flatten the ball into a 1-inch thick disk. Wrap in plastic and transfer to the fridge, while you prepare the filling.
For the filling, you can soak the cashews overnight or for at least 4 hours. If you haven’t done that you can speed up the process and soak them in a hot water for about 20 min. Ones they are soaked, drain the water and transfer the cashews into a blender. Add the condensed milk, vanilla, one banana and pinch of salt. Blend on high till smooth and creamy.
Take the crust out of the fridge and roll it into about 1/4inch thickness. If you can’t roll it so thin, you can transfer it into a 9” springform and use your hands to spread it evenly and to the sides about 1-1 ½ inch tall edge. Pinch few holes in the crust using a fork. Put it back in the fridge. Roughly chop the chocolate. Slice the other banana into a thin coin shape, about a 1/8 inch thick. When you are done take the springform out of the fridge and sprinkle the chocolate over the crust. Add the filling on top and cover the top with the thinly sliced banana.
Transfer to the oven on the middle rack. Bake for about 55min. When the top starts to turn golden and the edges of the crust start to brown, the pie is ready. Let it cool off a bit before you take it out from the springform.
Keep at room temperature for up to 3 days. In the fridge up to a week, if it last that long!