In a bowl combine almond flour, tapioca starch, cold butter and mix until incorporated and a dough mixture forms. Use hands if necessary.
Add in egg and honey until dough comes together.
Shape dough into one round disk, cover in plastic wrap, and place in fridge for at least 4 hours or overnight.
Preheat oven to 350 F
Press refrigerated crust into the bottom of your pie tin coated with cooking spray. Bake at 350 for 8-10 minutes or until lightly browned. NOTE: Use dried beans to weigh down to avoid the crust puffing up.
To prepare filling, combine sugar, tapioca starch, and salt in a saucepan over medium heat, stirring. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally.
Remove from heat. Stir in extracts and 2 tbsp butter.
Place pan in a bowl of ice to cool.
Arrange half of banana slices in a single layer over crust; top with half of filling over mixture. Repeat layers.
Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours.
Uncover, and spread whipped topping over filling. Sprinkle with toffee bits.