To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the lactose/dairy free cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.
For the chocolate sauce, bring the lactose/dairy free milk and cream to the boil in a small saucepan. Add the cocoa powder, then remove from heat. Stir until a smooth sauce.
Put the vanilla seeds into the lactose/dairy free cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.