Peel the bananas and cut into quarters or in half lengthways. Melt the butter in a frying pan, add the bananas and cook over a medium-high heat for about 30 seconds on each side until lightly golden. Remove with a slotted spoon and transfer to a warmed dish.
Stir the sugar and cream into the pan and heat over a low heat until the sugar has dissolved. Simmer gently for 2–3 minutes until thickened. Add lime juice to taste.
Serve the bananas drizzled with the toffee sauce and with a scoop of vanilla ice cream. Sprinkle with cinnamon or nutmeg to decorate, if you like.