Using a sieve, tip the salted peanuts in and shake off the excess salt.
Heat a frying pan on low-medium flame.
Once the pan is hot, sprinkle sugar into the pan.
Once the sugar starts melting and becomes light golden, add the peanuts.
Stir continuously to make sure the sugar doesn’t crystallize or form clumps and burn.
The sugar will melt and adhere completely to the peanuts.
Once it resembles brittle, take it off heat immediately.
Let it cool completely.
Pulse the brittle in a food processor or a grinder for 6-8 seconds. The praline powder should have a few uncrushed clumps.
In a medium sized bowl, combine the dry ingredients of the crumble and stir it well.
Add the butter cubes and work the ingredients together with your fingers until they become crumbly.
Refrigerate the crumble topping while the banana filling is made.
Preheat oven to 180 degrees Celsius.
Heat a frying pan over low heat.
Melt 2 Tablespoons of butter.
Add the brown sugar and stir until it dissolves, about 3 minutes.
Stir in the cinnamon and salt.
Pour the orange juice carefully as it will sizzle up. Be careful of hot splatters.
Cook the mixture for a minute until it thickens slightly.
Add the cut banana chunks to the pan and stir them gently until they are well coated.
Add the Praline powder and give it one last stir.
Remove from heat immediately.
Grease an oven safe glass or ceramic dish lightly.
Stir the chocolate chips into the slightly cooled banana filling and spoon it into the prepared dish.
Spread it evenly.
Sprinkle the refrigerated crumble topping over the bananas evenly.
Place the dish into the oven and bake for 22 minutes or until the crumble topping is golden brown.
Serve warm with a scoop of Praline or Vanilla ice cream.