1 tbsp. almonds, chopped
1 tbsp. hazelnuts, chopped
1/4 c. sugar
6 bananas, under ripe
Whipped cream to serve

Put nuts and sugar in a small heavy skillet. Heat gently, stirring constantly until sugar is dissolved. Raise heat and cook to a deep brown syrup. Carefully and immediately, pour onto a sheet of non stick paper on a cookie sheet or a wooden board. Toffee like mixture will be VERY HOT. Leave until cold and brittle; crush finely. Lay unpeeled bananas flat; make a slit through skin along top surface. Slightly open out skin; fill each slit with about 3 teaspoons crushed praline. Reshape and wrap each banana tightly in a double thickness foil square, sealing along top. Barbecue directly over medium coals for 8 to 10 minutes, turning packets over halfway through cooking time. To serve, unfold foil wrapping and slightly open banana skins. Serve with whipped cream.