Preparation / Directions:
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.
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