Method

• 1.
  Scatter the macadamia nuts on a lined tray. Heat the caster sugar and 1/2 cup (125ml) water in a pan over low heat, stirring, until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 10 minutes, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. When the caramel is golden, quickly pour half over the nuts. Return remaining caramel to low heat and quickly add coconut cream. It will seize, so continue to stir until smooth. Transfer to a bowl and cool.

• 2.
  When toffeed nuts are hard, place in a plastic bag and bash with a rolling pin or pulse in a food processor until chopped.
• 3.
  Make chocolate sauce: Place the cream and milk in a saucepan over medium heat. Bring to just below boiling point, then remove from heat and gently whisk in chocolate and cocoa until smooth. Set aside to cool.
• 4.
  To serve, slice bananas through the centre lengthways. Sandwich with cream and place on serving plates. Drizzle with both sauces and sprinkle with praline.