In a food processor, blend together the dried figs, almonds, and cinnamon until finely crushed and combined, resembling a moist crumb. This should take about 1–2 minutes. Firmly press the mixture into the bottom of a greased 9-inch round cake pan to form an even crust. Set aside.

Soak the dried figs in bourbon or water for about 15–20 minutes to soften them, then drain. In the same food processor, combine the soaked figs with frozen bananas, a sprinkle of cinnamon, and maple syrup if desired. Blend until completely smooth, about 2–3 minutes.

Spread the blended ice cream mixture evenly over the prepared crust in the cake pan. Optionally, gently fold in some fresh figs into the filling or sprinkle them on top. Smooth the top for an attractive finish before placing it in the freezer.

Transfer the assembled cake to the freezer and allow it to freeze for at least 4 hours or overnight until completely solid.

When ready to serve, remove it from the freezer and let it sit at room temperature for about 5–10 minutes for easier slicing. Use a sharp knife to cut through the cake, revealing the beautiful layers of fig and banana filling.