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Put the banana, cinnamon, maple syrup and a pinch of salt into a bowl. Mash together and set aside.
Get the condensed milk into a bowl with the tahini. Mix and then pop in the microwave for 30 seconds. Add a few tbsp water to loosen and stir until smooth. Set aside.
Get the paratha out of the freezer and transfer to a frying pan set over a medium heat. Cook until lightly golden, then add a spoonful of banana mix down the middle. Fold in the corners gently to seal, then flip. Cook for a couple of minutes until golden and crisp.
Meanwhile, crush the peanuts.
Serve the paratha up on a plate, drizzle with tahini sauce and then scatter with peanuts and sesame seeds. Add a drizzle more maple syrup, if you like.