Instructions: Make the caramel sauce by cooking the sugar, cream and butter together for about 10 minutes. Remove from the heat. peel the bananas, cut in half horizontally and arrange in a dish. Cover with the carmel sauce, allow to cool and seal with plastic wrap.

Refrigerate for at least 6 hours then cover with the vanilla flavoured whipped cream and refrigerate again for at least 1 hour before serving.

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