1/2 cup white sugar
1/2 cup butter
4 eggs
2 3/4 cups ripe bananas, mashed
1/2 cup rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup heavy cream
1/3 cup butter or margarine, melted
1/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder, and salt; set aside. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat 25 more minutes.
In a large bowl, but not filling, beat together the eggs one at a time, then stir in mashed bananas and optional oatmeal, 1 1/2 cup of the flour mixture, 1 cup of the milk, and then remaining flour mixture. Stir in the sea salt to combine. Fold in the remaining flour and baking soda; mix just to combine. Spread half of the mixture over the top of the banana, half over the almond, and the bottom of the banana and almond layers. Press slightly on the baking sheet, reserving 1/2 of the dough for the top of the pie.
Spread half of the dough over the top of the banana layer, then layer 1/2 of the remaining dough over the top of the pie, pressing down to keep the dough from sticking. Spread the remaining dough over the entire pan, topped-out pie. Put in the oven.
Bake in the preheated oven for 200 minutes, just until the top is golden and the bottom of the pie sounds hollow when tapped. Allow to cool completely before serving.