Crumble Toping - put the flour, ground almond and brown sugar together, mix well. Place in the butter and rub it in with your fingertips to crumble. Chill in the refrigerator for later use.

Caramel - in a pot, cook the sugar over mdeium heat until it melts and starting to turn brown. Lower fire and gradually add water from the side of the pot, stir well. Lastly add in butter and stir well again and set aside.

Peel skin and slice banana to 1 cm thick. Drop in all the sliced banana and vanilla extract then gently mix well with the caramel. Divide the banana caramel into 2 baking dish evenly, then sprinkle on the crumble topping

Bake in the preheated oven at 180 deg C for 30 minutes and serve hot..