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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.
Whip 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.
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