1. Preheat oven to 200°C. Line a 2cm deep, 24cm x 30cm oven tray with baking paper.
  2. Bring a large pot of water to the boil and cook the pasta as per packet directions, drain.
  3. Using approx ½ cup tightly-packed pasta, spread strands out to a 5cm-wide, 30cm-long strip. Lightly brush with butter.
  4. Place a piece of banana along the short end of pasta closest to you. Roll up tightly and place in pan. Repeat with remaining pasta, butter and bananas, leaving 1cm between rolls.
  5. To make the syrup: peel 1 large strip of rind from lemon and remove pith. Juice the lemon.
  6. Place lemon rind, ¼ cup lemon juice, sugar, honey, and cinnamon stick, cardamom pods and 2 cups cold water in a small saucepan over medium heat.
  7. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until syrup thickens slightly. Lightly brush the noodle bananas with some syrup and sprinkle with the chopped almonds. Bake for 15 minutes or until golden.
  8. Remove from the oven and drizzle remaining hot syrup over warm bananas. Serve with vanilla ice-cream. Serves 6