Break up frozen bananas into smaller chunks and place in a food processor or blender. Add cocoa powder, maple syrup and salt. Blend until smooth. Transfer to a container and freeze until firm.
Open the chilled can of coconut milk, and drain as much liquid as possible into a bowl (save for a smoothie!). Scoop out the coconut cream and place into a chilled mixing bowl. Add maple syrup. Whip on high speed for about 4 to 5 minutes or until you have stiff peaks. Chill until later.
Just before serving, make the chocolate shell: Add chocolate chips and coconut oil in a heat-safe bowl and microwave for 30 seconds at a time, while stirring in between, until fully melted.
Serve a scoop of each flavor, top with the chocolate shell, whipped cream and toppings.
