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In a dry pan, toast the flaked almonds over a moderate heat until golden, then set aside.
Return the pan to the heat, add 50g of butter and let it melt.
Add 90g of caster sugar to the butter and let it bubble, without stirring, but tipping the pan from side to side so the sugar and butter mingle.
Watch carefully as the sugar and butter start to turn golden, then add the sliced bananas.
Stir once or twice, gently, to coat the bananas in the caramel, then leave to cook for three or four minutes, until the bananas have softened a little.
Watch, without interruption, until the butter and sugar caramel has turned a mid-brown colour and is frothing.
Carefully pour in 50ml of water, then stir rapidly, bringing the sugar and butter together into a syrupy, toffee-coloured sauce.
Remove from the heat.
Put two balls of ice-cream, I would suggest vanilla or perhaps chocolate chip, into two shallow bowls.
Tip the bananas and sauce over the ice-cream, scatter with the reserved toasted almonds and serve immediately.
Notes
It’s important to resist stirring the caramel until the recipe calls for it – you want to let it do its thing.
When pouring the water into the butter and sugar, take care the mixture doesn’t splash – the caramel is very hot.