In a small saucepan over med-high heat, combine 3/4 cups of Blueberries and sugar. Stir this and crush the blueberries with a spoon or a small masher. Do this until it starts to gently pop and come to a light boil and syrup. 

Take the pan from the oven and stir in the rest of the blueberries and pour the whisky. Stir until well combined and let this completely chill before use.

In a standup mixer, combine sugar and cream and whip on med-high for approximately 30 seconds before slowly adding the whisky and zesting the lemon peel.

Continue to whip the cream until it stiff peaks form (approximately 1-2 minutes)

Turn your oven on to broil. Combine the caramel sauce with the popcorn and mix until the sauce is thoroughly spread. Place on a baking sheet with parchment paper

Cut the ends of the bananas and slice horizontally (Keep the peel on). Sprinkle sugar and cinnamon over top. Place on a baking sheet and broil until the sugars slightly caramelize (2 minutes). You could also use a kitchen torch as you would with creme brulee to caramelize the sugars on top. 

On a lower rack, place the caramel popcorn in the oven for approximately 2 minutes with the banana's. 

Remove both items from the oven. Let the Bananas cool while you start to build your split. It is completely up to your preference, but the ratio used in the photos are 2 scoops of Vanilla Ice Cream, 1 heaping spoon of blueberry compote, 1 spoon full of caramelized popcorn, with a small dressing of spiked whipped cream. Make sure to remove skins from bananas.