This is an Australian adult version of the banana split. The sauce is a luxurious combination of rum and caramel.

2/3 c. plus 1 tbsp. brown sugar, packed
1/2 c. l plus 2 tbsp. whipping cream
1 tbsp. butter
3 tbsp. rum
4 med. bananas
1/4 c. sliced almonds

Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat and stir in rum. Cover and refrigerate at least 1 hour. Cut bananas crosswise into halves. Cut each half lengthwise into halves. Arrange in serving dishes and top with refrigerated caramel sauce. Beat together 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff. Spoon over bananas and sauce. Garnish with almonds.