Set 4 ramekins on a large baking sheet/tray with high edges. Set aside.

In a medium size mixing bowl beat the egg yolks and brown sugar until combined.

In a small saucepan over medium heat add the heavy cream, banana puree, and salt. Cook while whisking until the mixture just begins to boil. Remove from heat and add the butter and vanilla extract.

Stir until butter is melted and mixture is combined.

Slowly add one cup of the hot mixture to the egg yolk mixture while whisking. Then pour the egg mixture into the hot cream mixture. (this tempers the eggs to prevent getting scrambled eggs).

Strain the entire mixture through a fine mesh strainer to get rid of any lumps of banana.

Divide the mixture into the four ramekins. Place the baking sheet in the oven and carefully pour hot water into the baking tray until the water comes up halfway up the sides of the ramekins.

Bake for about 55-60 minutes when the creme brûlée is set but still wobbles slightly in the center.

Remove the ramekins from the baking tray and allow to cool to room temperature about 20 minutes. Then place in the refrigerator to chill for another 3 hours.

Once chilled remove the ramekins from the refrigerator. Allow them to warm slightly for about 20 minutes then sprinkle with white sugar, tilt the ramekins to coat the entire top with sugar, and carefully using a kitchen torch, torch the sugar until browned. Continue with the other ramekins. Once the sugar has cooled slightly do another layer of sugar and torching.

Sprinkle the banana slices with white sugar and carefully torch the banana slices until browned. Once cooled, place the caramelized banana slices on to the top of the banana pudding creme brûlées.

Serve immediately and enjoy!