Slice the bananas on the diagonal about ½ inch thick. Set aside.
Whip 1 cup cream to medium stiff peak stage. Add the brown sugar and combine. Set aside.
Scrape the vanilla bean seeds into a stainless saucepan with the sugar.
Place pan over high heat. Cook for about 7 minutes until the sugar caramelizes to a deep amber colour.
Periodically swirl the pan.
When the sugar has caramelized in the pot, turn off the heat.
Add the bourbon, lemon juice and 1/2 cup of cream.
Return pan to the heat. Swirl the pan until mixture is liquid again.
Gently toss most of the bananas into the sauce and swirl pan again.
Scoop ice cream into a bowl and spoon a few extra banana slices over it. Cover with sauce. Top with whipped cream and a mint leaf.