Macerate the sultanas with rum.
To make the caramel sauce, place sugar, water and vanilla beans in a saucepan and reduce until a caramel is formed. Slightly thicken with cornflour.
Cut banana, lengthways leaving skins on and fry with butter until they turn golden brown. Flambe with some rum.
To serve, place the banana on a plate, cover with sauce and sprinkle with sultanas. Garnish with Vanilla icecream and vanilla beans.
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