To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.