Make the sauce ahead and just warm it before assembling this
300 mlthickened cream300 mlcrème fraîche4bananas, thickly sliced diagonally1 litre eachbanana, chocolate and vanilla-bean ice-creams70 gm (½ cup)dry-roasted unsalted peanuts, coarsely choppedSalted caramel sauce220 gm (1 cup) caster sugar125 gmbutter, diced200 mlthickened creamScrapedseeds from ½ split vanilla bean1 tbspsea salt flakes
For salted caramel sauce, spread caster sugar over the base of a large saucepan and cook without stirring over medium-high heat until a light caramel forms around the edge (3-5 minutes). Gently tilt and swirl the pan so caramel forms evenly until most of the sugar is melted, and the caramel is deep golden and just begins to smoke (3-5 minutes). Add butter, cream and vanilla (carefully – the hot caramel will spit), and salt to taste. Reduce heat to medium and cook, stirring occasionally, until caramel dissolves and a thick sauce forms (3-5 minutes). Set aside to cool.
Whisk cream and crème fraîche to soft peaks.
To serve, divide banana slices among small bowls. Top with ice-creams, whipped cream and peanuts, and drizzle with salted caramel.