Instructions: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl.

Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean.

CHOCOLATE SORBET:
In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturers directions.

ASSEMBLE:
Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.

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