- Preheat oven 180°C. Add icing sugar, water, almonds and pinch of salt into a small bowl and mix until coated. Spread out onto a oven tray lined with baking paper. Put into the oven and bake for 20-25 minutes. Then allow to cool before breaking up.
- Spread sugar out onto a large plate. Slice unpeeled banana in half lengthways and push cut side into the sugar until coated, then place onto a wire rack. Hold the chef's blow torch 10cm from the banana and move the flame continuously over sugar in a circular motion until sugar is caramelised.
- To serve allow to cool, peel banana and top with the almond praline and cream.