Combine the brown sugar, water, and maple syrup in a saucepan, stirring until the sugar dissolves. Bring to a boil, then simmer over medium-low heat to keep warm.
Combine the marshmallow creme and peanut butter in a large bowl, then pour the brown sugar mixture over it.
Using an electric mixer, whip the mixture until fluffy. Chill the fluff in the refrigerator.
Place a tortilla on a flat surface. Spread a thin layer of peanut butter fluff on the tortilla, leaving a 1/4 inch edge free from spread all around.
Sprinkle a generous amount of frosted flake cereal over the spread.
Place a banana along the edge of the tortilla; if one banana is not long enough, use one and a half bananas. Roll the tortilla tightly around the banana.
Slice the roll with a sharp serrated knife into 1/2-inch thick slices, then lay them flat on waxed paper.
Put the chocolate almond bark in a microwave-safe bowl. Microwave for 1 minute. Stir well and microwave at 30-second intervals, stirring in between until the chocolate is smooth and warm (not hot).
Dip a slice into the coating, covering 2/3 of its height. Place it coated side down on waxed paper to set. Repeat with the remaining slices.
Chill the slices in the refrigerator.
Transfer the leftover cereal flakes to a shallow bowl and gently crush them.
Dip the slices into the chocolate coating and then dip them into the crushed flakes. Set the rolls on waxed paper with flake sides up and chill in the refrigerator until the tops are set.