Start by preparing the crust. In a medium mixing bowl, combine the flour, agave nectar, and coconut oil using a plastic spatula. The flour mixture should be slightly crumbly, but stick together if you push your knuckles down into the mixture.
Using a loaf tin, spread the crust evenly along the bottom of the tin and press the crust firmly down so there are no holes between your crust. Place in the freezer for 5-10 minutes.
While the crust is chilling, prepare the filling using a food processor or blender. Start by blending the bananas until they are nice and creamy, about 1-2 minutes depending on the strength of your food processor.
Once the bananas are creamy and well-blended, add the cocoa powder, maple syrup, and coconut milk. Pulse until just combined. Fold in about half of the chopped dark chocolate chips.
Pour the filling over the crust and spread evenly. Top with the rest of the chopped dark chocolate chips.
Freeze for about 2 hours, cut into squares, and enjoy immediately. Store in the freezer.