Method

• 1.
  Place 4 dessert bowls in the freezer to chill.
• 2.
  Place sugar and 100g butter in a saucepan over medium heat and cook, stirring, for 2-3 minutes until sugar dissolves. Whisking constantly, slowly add cream (mixture may spatter), then cook for a further 1 minute or until smooth and combined. Remove from heat, add 1 tsp salt flakes and stir to dissolve. Set aside and keep warm.

• 3.
  Melt another 25g butter in a frypan over medium heat until foaming. Peel 2 bananas and slice lengthways. Add half the lemon juice and banana slices to the pan. Cook on each side for 1-2 minutes until bananas are softened and light golden, but still holding their shape. Set aside and keep warm. Repeat with remaining 25g butter, lemon juice and bananas.
• 4.
  Remove the bowls from the freezer and place 2 scoops of ice cream in each. Add 2 banana slices to each bowl, then top with warm butterscotch sauce and chopped peanuts to serve.