Preheat the oven to 350°F. Place the nuts and coconut on a baking sheet and roast until fragrant, about 10 minutes. Pour into a mixing bowl. While still warm, add the chocolate and peanut butter chips and stir. Add the banana chips and mix well.

Line a baking sheet with parchment paper, spread the mixture evenly onto the pan, and refrigerate until set, about 1 hour. Break apart and store in an airtight container for up to 1 week.