In a small bowl, mix the sugar, powdered sugar and cinnamon.
Lay the mixture in a baking pan.
Cut of the banana ends, and cut them in half in even pieces.
Roll the bananas in the sugar mixture.
Chop the almonds.
Cut the pastry sheets in square pieces.
Lay the bananas and the almonds on top, and roll them.
Seal the angles with water, so as not to open.
Fry them for approx. 8 min, until they turn golden brown and the bananas soften.
Remove them and place them on tissue paper, to absorb the excess oil.
Melt au bain marie the couverture chocolate, cut in small bits, and add honey and cinnamon.
Serve with the chocolate in a small ball, where you can dip the rolls.