Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove.
Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture.
Add the cream to the mixture and add the Lemon Myrtle.
Place in moulds and place into a deep tray and half fill with warm water half way up the sides of the moulds; cover entire tray with foil; make sure it’s covered extremely well, as any gap will cause the brulée to scramble.
Place in a 160°C oven for 45 minutes.
Remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3-4 hours.
Slice the bananas on a diagonal and fan the slices out over the tops of the brulée.
To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.