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First you need to make the butterscotch caramel sauce. Please make this ahead of time so it has time to cool to room temperature or pretty close to that. We ate it practically right away and it was really yummy, but when I constructed the split the next day for the photo shoot and of course then ate it, we decided the sauce was way better the next day.
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Anyway. To make it, first melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until evenly wet.
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Next let it sit over medium heat for 4-5 minutes, until it goes from a grainy texture to a smooth texture. Stir it once in a while but not too often. 3-4 stirs the whole time should do it.
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Next pour in all the cream at once and whisk until uniform. Cook on medium low, whisking every once in a while for a total of 10 minutes.
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After 10 minutes, remove from heat and let rest for a couple minutes. Then transfer it to a heat proof container of some kind (I like to use a mason jar). Allow to cool to room temperature.
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Once cooled, stir in the salt and vanilla extract.
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Once you have the sauce made and ready to go you are ready to start assembling. First thing you need to do is the bananas. Have your kitchen torch ready to go and then sprinkle a little brown sugar evenly over the top of each banana slice. Next get the torch lit and carefully torch the sugar, just as if you were making creme brulee. Repeat with all the bananas and set aside.
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Next place a scoop or two of ice cream in each dish, drizzle the sauce over the top, sprinkle on some almonds and top with whipped cream. Carefully place two banana slices on each sundae and serve.
