Preheat your oven to 325°F (160°C).

Mash the ripe bananas in a mixing bowl until smooth.

In another bowl, whisk together heavy cream, 1/4 cup sugar, egg yolks, and vanilla extract until combined.

Fold the banana puree into the cream mixture until smooth.

Pour the mixture into ramekins and place them in a baking dish filled with hot water (water bath). Bake for 30-35 minutes until set.

Once cooled slightly, sprinkle remaining sugar on top of each brûlée and caramelize using a kitchen torch or under the broiler until golden brown.