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1
Cut bananas in half crosswise, then cut each piece in half lengthwise.
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2
Set aside.
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3
In a medium skillet, melt the butter over low heat.
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4
Stir in the corn syrup and the sugar.
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5
Increase the heat to medium high and cook, stirring occasionally and washing down the sides of the pan with a wet pastry brush, until the mixture turns golden, about 2 minutes.
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6
Don't let it darken.
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7
It's ok if the butter separates.
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8
Immediately remove the skillet from the heat and arrange the bananas in the pan, cut sides up.
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9
Return the skillet to medium high heat and cook until the undersides of the bananas begin to brown, 1 to 3 minutes.
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10
Check them by lifting with a for.
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11
They won't all begin to color at the same time, so keep an eye out for hot spots in the skillet.
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12
Once a slice begins to brown, use the fork to flip it.
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13
Cook on the second side for a few seconds.
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14
To prevent them from turning mushy, it's better to slightly undercook the bananas.
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15
Use a fork to transfer 2 banana slices, rounded sides up, to each of 6 dessert plates or shallow bowls.
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16
When the last slice is done, stir the heavy cream into the skillet.
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17
Let it boil, stirring with the fork or a whisk to scrape up all the pan drippings, until the cream is golden, about 1 minute.
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18
Immediately strain the caramel into a small bowl.
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19
Scoop the ice cream between the warm bananas and drizzle the caramel sauce over the ice cream (about 1 generous tablespoon per serving).
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20
Add a dollop of whipped cream, and sprinkle with nutmeg.
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21
Serve.
