In a food processor add all of the ingredients for the brownie layer and mix until a dough forms, adding in splashes of water as needed to combined. It should be moist but not overly wet.

In a 8x8 baking pan lined with parchment paper, press the raw brownie mixture evenly into the bottom of the pan.

In the same food processor (washed if you wanted or not) add in the ingredients for the peanut butter caramel layer and process until smooth. Adding splashes of water until caramel consistency.

Top the brownie layer with the peanut butter caramel and using the back of a spoon spread out evenly over the brownie.

In the same food processor (washed or not), add in the frozen bananas and process until thick and smooth. It will become more solid in the freezer.

Spread the banana ice cream layer over the caramel.

Put in the freezer to set while making the chocolate ganache.

In a double boiler (a bowl over a pan of hot water) melt the chocolate chips, almond milk, and coconut oil until smooth and combined.

Pour the chocolate over the banana ice cream and gently spread it out evenly over the top.

Put the cake in the freezer to set fully, about 2 hours.

Cut into squares.

Store the leftovers in an airtight container in the freezer for up to 2 weeks.