Method

1. Preheat the oven to 200°C.
2. Whisk the eggs, 5 ml of the coffee granules and 100 ml of the cream.
3. Heat up a non-stick frying pan on a low to medium heat and spray with spray and cook.
4. Dip the slices of bread in the egg mixture one at a time, making sure you generously coat both sides.
5. Place the egg-coated bread slices into the frying pan and cook both sides until golden brown.
6. Once cooked, set the French toast aside.
7. Peel the bananas and slice them lengthways into two halves. Sprinkle with the castor sugar and fry in the same pan until they have caramelised and turned a golden brown colour on both sides.
8. Place the remaining cream, coffee and vanilla essence in a mixing bowl and whisk until the mixture forms stiff peaks.
9. Mix the icing sugar, water and flaked almonds together.
10. Place the mixture on a baking tray lined with baking paper and sprayed with spray and cook.
11. Place the baking tray in the oven. The almonds only need to be baked for 10 minutes, so keep your eye on them to make sure they do not burn. Once they are lightly golden brown, remove from the oven and set aside to cool.
12. To serve - Place a slice of French toast on a plate, spread on a layer of the coffee vanilla cream, place 2 slices of fried banana on top of the cream, drizzle with a little of the caramel sauce and finally, sprinkle with almonds. Repeat with the other slices of French toast.