Toss the bananas in 2 tbsp of the sugar.
Heat a griddle to medium, then cook the
bananas, a few pieces at a time, until sticky
and showing griddle marks. Keep warm
in a low oven.
For the sauce, put the remaining sugar,
the butter and cream into a saucepan and
stir over a gentle heat until the sugar has
melted. Stir in the sesame seeds. Can be
made up to a day ahead. To serve, put a
few pieces of banana into 8 serving dishes,
spoon over some of the caramel, then top
with a scoop of ice cream.