Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  heavy cream
  8             ounces  hawaiian vintage chocolate
  8             ounces  milk
  1                     hawaiian banana -- peeled and mashed
  8             ounces  heavy cream
  2                     vanilla beans
  8             ounces  sugar
  15                    egg yolks
  1              ounce  corn starch
  1              ounce  banana liquor
     1/4           cup  brown sugar
  9                     hawaiian bananas

Preparation:

Boil cream in small sauce pan. In a medium bowl, place hot cream on top of chocolate. Stir until smooth and chill in refrigerator. Mix milk and one peeled and mashed banana with wire whisk in medium bowl. In medium saucepan, boil cream with vanilla beans and bring to a boil. Reduce heat to low. Mix in sugar, egg yolk, cornstarch and banana liquor. Stir in banana mixture and continue stirring until firm. Let cool down to room temperature. Slice 9 Hawaiian bananas in half at an angle. Scoop out heart of the banana. Spoon a teaspoon of ganache into the bottom of each banana and fill the banana with the cool creme brulee mixture. Sprinkle brown sugar on top of mixture and burn with torch or open flame. Place three banana halves together on a plate, and garnish with sugar cane sticks and chocolate macaroon cookie.

Nutritional Information:

601 Calories (kcal); 42g Total Fat; (61% calories from fat); 10g Protein; 48g Carbohydrate; 640mg Cholesterol; 68mg Sodium