The sauce makes up the bulk of the work load here and even that is mostly hands off. I wrote in bourbon at the end because it balances the sweet a bit, but is not imperative. We wrote a dairy-free version of caramel below and while more coconut than the classic with butter and cream, it is SO good. It will likely make more than you need, and makes a delicious dip for sliced apples or pretzels. You can also halve the recipe successfully, but give it the same 20 minutes of cooking time.

You can top how you please, and if you have little ones, they can get creative with their own toppings. I think these would be great plated over a generous swoosh of thick, Greek yogurt or labneh to balance out the sweetness of the sauce and bananas. But, a few scoops of vanilla bean or buttered pecan ice cream also work wonderfully.