preheat oven to 325°f and line a baking sheet with parchment paper. in a medium bowl, whisk together almond flour, oat flour, flaxseed, cinnamon, baking soda, and salt.

in another bowl, mix melted almond butter, maple syrup, mashed banana, and vanilla. stir wet into dry until a soft dough forms. let it sit 5 minutes to thicken.

roll the dough between two sheets of parchment to about 1/8u0022 thick. the dough will be sticky, so you can slightly oil your finger tips to handle easily.

cut into squares or rectangles, and poke each cracker a few times with a fork. top with coconut sugar if you want. bake for 16–18 minutes or until golden and slightly firm. cool completely on the pan—they’ll crisp up as they cool.

for the ice cream, blend all ingredients until very smooth. pour into 2 ninja creami pints, filling to the max line.

freeze upright for 24 hours. spin using the “ice cream” setting. if crumbly, add 1–2 tbsp extra dairy-free milk and respin until creamy.

once the graham crackers are cool and the ice cream is creamy, scoop or spread a layer of banana ice cream onto one cracker. top with a second cracker and gently press to form a sandwich.

place finished sandwiches on a tray and freeze 10–15 minutes to firm them up for clean bites. optional: top with melted chocolate and enjoy!