In a mixing bowl, combine almond flour, coconut oil, maple syrup, milk, salt, vanilla extra until smooth. Add in mini chocolate chips.
Spread half the dough (about 1 heaping cup) evenly across the bottom of the 8x8 pan. Place in freezer while you make the banana ice cream. Put the other half of the cookie dough in the refrigerator, covered.
In a blender, blend bananas and milk until smooth (start with 2 tbsp milk and add another tbsp if necessary). Spread ice cream evenly over cookie dough layer. Cover, and freeze for 1 hr, or until firm enough to add the top layer of cookie dough.* To help prevent ice crystals from forming, press a piece of plastic wrap or wax paper firmly against the entire surface of the ice cream (remove before adding the top cookie dough layer).
Spread the remaining cookie dough evenly on top of the banana ice cream. Freeze for another ~30 minutes.
Cut into 12-16 bars & enjoy!
Notes
* Best kept in a air-tight container in the freezer. Let thaw for a few minutes before enjoying!