1. To make caramel sauce combine half the cream in a small saucepan with the sugar and butter. Bring slowly to a gentle boil over a low-medium heat, stirring until smooth and cooking for 2-3 minutes.
2. Remove from heat and whisk in the remaining cream. Set aside.
3. Peel bananas and rub with lemon juice (to prevent browning).
4. Heat butter in a large frying and cook bananas over a medium heat for 2 minutes each side or until just cooked.
5. Serve bananas with caramel sauce, ice-cream, and chocolate sauce.

Alternatively try chopped pecan nuts instead of chocolate sauce.