Heat a skillet on medium heat. Add the butter and stir until it turns a very light golden color. Add brown sugar and stir.
Add the whole bananas. While the bananas are cooking, gently slide them in the pan so the bottom side gets coated with the brown sugar and butter mixture.
When the bottom side of the bananas caramelize (turn a golden color), gently turn them over with a pair of tongs and repeat the same process.
When all sides (top and bottom) of the bananas are caramelized (about 3 or 4 minutes), turn off the heat, and gently remove them from the pan on to a serving dish.
Carefully cut (they will be hot and slightly soft) each banana diagonally into 3 pieces. Set aside for just a moment while toasting the almonds.
Clean the pan or use a another one to brown the almonds. Heat the pan on low heat and add the slivered almonds. Continuously stir until the almonds turn a golden color (about 2 to 3 minutes). Remove the almonds from the pan and set aside in a small bowl.
Top the bananas with ice cream. Drizzle honey and chocolate sauce on the ice cream and top with toasted almonds. Serve right away on a plate, in a bowl, or in a decorative glass.