1/2 cup salted peanuts, roughly chopped (optional)
8 maraschino cherries
Make butterscotch sauce: In a small saucepan, combine 1/3 cup cream, butter,
brown sugar, and corn syrup. Bring to a boil over high heat; cook, stirring occasionally,
until sugar has dissolved, 2 to 3 minutes.
Let cool to room temperature. Sauce can
also be made up to 1 week ahead; cover and refrigerate in an airtight container.
If sauce is refrigerated, place in microwave, before serving, for 30 seconds;
stir. If still too thick, microwave for 15 seconds more, and stir again.
the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until
soft peaks form.
Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise.
Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream,
and, if desired, peanuts and a cherry.