Peel and slice bananas. Spread out in a single layer on a baking sheet and freeze until very firm, at least 6 hours or preferably overnight.
First, prepare the crunchy almond topping. Preheat oven to 325F. Toss the chopped almonds with maple syrup, cinnamon and sea salt in a small bowl. Spread out on a lined baking sheet and toast until caramelized, about 10 minutes. Remove from oven and set aside to cool.
Next, prepare the caramel sauce. Put the dates in a food processor and pulse until chopped. With machine running, add the vanilla and sea salt. Pour in the almond milk and maple syrup and process until smooth. Transfer to a jar and refrigerate.
Just before serving, blend the frozen banana slices in a high-speed blender, just until they are smooth and creamy. Be careful not to over process, as the friction from the blender will melt the ice cream.
Layer the banana ice, caramel sauce and crunchy cinnamon almonds in shot glass or parfait glasses and serve immediately.