Method

The caramel can be prepared in advance
Put th e sugar in a large pan with 4 tablespoons of water
Bring to boil stirring to stop it sticking
When the sugar has bubbled up and caramelised add the butter
continue to stir until the butter has melted and blended in
Remove from the heat and add the cream and mix it to a smooth sauce
Final preparation
Warm the caramel in a skillet
Chop up the bananas and add to the Caramel
Turn the bananas once to soften through
Turn up the heat, add the rum and Flambé
Serve over Crème Brulée or Vanilla Icecream