Peel and slice 2–3 ripe bananas into ¼-inch rounds. Toss slices gently with a splash of lemon juice to prevent browning and maintain their fresh, vibrant color.

In a small saucepan over medium heat, melt butter and brown sugar. Stir continuously until mixture bubbles and becomes a deep golden hue, about 2–3 minutes.

Slowly whisk in heavy cream and vanilla extract. Continue cooking for 1–2 minutes until the caramel thickens enough to coat a spoon. Remove from heat and stir in a pinch of salt.

Arrange banana rounds on a plate. Generously pour warm caramel over each bite. For a firmer drizzle, chill in refrigerator for 5–7 minutes before serving.

Optional: Sprinkle with a pinch of sea salt for extra contrast.