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.

Per serving: 1245 Calories (kcal); 7g Total Fat; (4% calories from fat); 8g Protein; 309g Carbohydrate; 13mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 1/2 Fat; 9 1/2 Other Carbohydrates