sugar in a small saucepot on medium heat. When sugar
has melted to an amber color, add butter
, stirring until melted. Remove from heat and slowly stir in cream being careful not to splatter. Pour half the caramel into a bowl and set aside. Fold bananas into remaining caramel
in saucepot and return to medium-high heat. Stir to combine and cook until tender, about 2 minutes. Set aside and let cool slightly. Add ice cream
, banana-caramel mixture, banana liqueur and rum
to a blender
and blitz until smooth. Drizzle
remaining caramel down the sides of glass goblets. Pour in shake and serve.