Preheat oven to 300 degrees. Have a pot of boiling water ready.

Peel one of the bananas and cut into thirds. In a saucepan over medium heat, combine the cream, cut banana, 1/4 cup sugar and split vanilla bean. Cook, stirring, until steam rises, about 4 to 5 minutes. Let stand 10-15 minutes.

In a bowl, beat the egg yolks. Strain the cream through a fine-mesh sieve over a medium-size mixing bowl. Discard the cooked banana and set vanilla pod aside.

Pour the cream into the yolks, a little at a time, stirring constantly until smooth.

Divide mixture among four 6-ounce ramekins.

Place the ramekins in a three-inch deep baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Bake at 325 degrees, 30-35 minutes. Remove the ramekins from the pan, cool to room temperature and refrigerate at least two hours.

1. Peel the remaining banana and slice crosswise into slices 1/8 inch thick. Arrange 7 or 8 slices over the top of each crème brulee and sprinkle 2 teaspoons of sugar evenly over each surface. With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.