Place the can of coconut milk in the refrigerator overnight. This will cause the liquid to separate and a solid layer of coconut cream will form on top. Carefully open the can and scoop the solid layer into the bowl of a stand mixer (or a regular bowl if using a hand mixer). Add 1 tablespoon of honey. Using the whisk attachment, whip the coconut cream on high speed until light and fluffy. Set aside.
Preheat oven to 275 degrees F.
In a medium bowl combine oats, sunflower seeds, coconut flakes, cinnamon and salt. In a separate bowl whisk together remaining honey, vanilla and water. Pour the wet mixture into the dry and stir well to combine. Line granola in a thin layer on a baking sheet and bake for 35-45 minutes, until dry and crunchy. Stir the granola every 10-15 minutes to prevent the coconut flakes from burning.
Place the bananas in a bowl and use a potato masher to make a puree. Divide the bananas into 4-6 serving bowls.
Top banana puree with the granola and then finish with the whipped coconut cream. Serve or cover and refrigerate.
For a more simplified recipe you can use plain chilled coconut cream without whipping it. Use light agave nectar instead of honey for a vegan recipe.