In a stock pot bring1 1/4 cup  cream and 1/4 cup sugar to a simmer.
Remove from heat and whisk in  chocolate and amaretto, stiring until smooth.
Pour into clean bowl and chill, stirring every 5 minutes until it's barely cool to the touch.
Whip remaining cream and powdered sugar to soft peaks.
Slice bananas and place in a circular pattern on the genoise.
Sprinkle with a little sugar and caramelize with kitchen torch.
With an electric mixer whip chocolate ganache until color is lightened and it has almost doubled in size.
Fold the cream into the chocolate gently and spread over bananas and chocolate genoise.
Chill at least 2 hours.
Garnish with slices of caramelized bananas and toasted almond slices.

                   - - - - - - - - - - - - - - - - - -