To make the date caramel, place the dates, hot water, maple syrup and vanilla into a small jug. Leave to soak for 5 minutes before blitzing with a stick blender until smooth. Add in a pinch of sea salt to taste.
To serve, place the vanilla yoghurt into serving bowls or jars. Top with layers of the sliced banana and the date caramel. Scatter over a dusting of the ground cinnamon and crumble on the Anzac crumbs.
*For a gluten free alternative to the Anzac biscuits, try using cacao nibs or gluten free granola.