Place the egg yolks in a bowl. When the almond milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly, be careful not to boil.
Pour the hot milk/egg mixture into a blender and add the banana, dates, cinnamon, and salt. Blend on high speed to combine for 2-3 minutes, until very smooth. Add the chia seeds and pulse to evenly combine.
Pour the mixture into four 8 oz Ball jars or two 16 oz Ball jars. Cover and refrigerate overnight. Serve topped with banana slices.