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Tear 2 day-old 6" flatbreads (such as pita, paratha, naan, or khubz) into rough chunks, drop into a food processor, and pulse to coarse crumbs (be careful not to overprocess or you will end up with paste). You should have about 2 heaping cups.
Transfer the crumbs to a medium skillet and toast over medium heat, stirring often, until lightly toasted, 2–4 minutes. Remove from the heat.
In a large bowl, mash 4 very ripe bananas, peeled, with a fork until chunky. Add the toasted crumbs and stir until well mixed and a thick paste forms. Let sit for a few minutes to thicken further while you whip the cream and ready the garnishes.
In a medium bowl, whisk ½ cup cold heavy cream just until it begins to hold peaks but can still be drizzled.
Mound the bread-banana mixture in a shallow serving bowl and smooth into an even shape. Drizzle with the cream and 3 Tbsp. honey and sprinkle with ½ cup pitted dates, chopped, ¼ cup raisins, and ¼ cup sliced almonds, toasted.