Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
Pour the mixture into a medium saucepan.
Before heating the banana mixture, evenly sprinkle the gelatin over 1/4 cup cold water. Allow it set for 4 minutes.
Whisk the banana mixture in the saucepan over medium-low heat. Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
Bring to a boil and continue to whisk vigorously for 3-4 minutes. The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatine mixture and melted coconut oil.
Blend until smooth.
Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment. Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
Pour the Banana Cream/Custard into a serving dish/pie crust and refrigerate for at least 1 hour before serving.