Preheat the oven grill and grease a baking sheet with nonstick spray.
Mix the crushed biscuits and butter and press the mixture onto the bottom and up the sides of a 22 cm quiche tin.
Chill the crust in the refrigerator until needed.
Rinse the almonds under cold water, drain slightly and mix rapidly with the icing sugar until sticky.
Spread out on the prepared baking sheet and grill on the middle shelf of the oven until crisp and golden brown.
Stir the almonds every few minutes to prevent them burning.
Spread the caramel condensed milk over the base of the crust and arrange the banana slices on top.
Whip the cream and coffee powder until stiff and spoon on top of the bananas.
Sprinkle the caramelised almonds on top and serve immediately.