Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter
over low heat until sugar is dissolved and mixture is smooth. Remove from heat;
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; top with refrigerated caramel sauce.
Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until
stiff. Spoon over bananas and sauce; garnish with almonds.