Bring sugar and water to the boil, then cook without stirring until it turns golden. Once it begins to give offa caramel aroma, carefully but quickly add banana pieces and lemon juice. Stir carefully, as it will be viciously hot and may splatter. Cook 1 ½ minutes on a high heat, mashing the bananas as you go. Remove from heat and leave to cool, then chill. Beat cream until soft peaks form, then add banana mixture and whip until fairly stiff. This keeps in the fridge for up to 4 hours.
© 2003 Peter Gordon. All rights reserved.