You will need either a hand held propane torch or a chef's torch.
Cut off ends of unpeeled bananas and then cut these into two pieces each lengthwise.
Cut each of these banana strips into two shorter pieces.
Evenly distribute sugar on a flat small plate.
Press each banana strip (peel side up) into sugar to coat.
Remove peels and place sugar side up on a cooling rack over a piece of aluminum foil.
Using torch on low to medium size flame, pass flame back and forth over each banana piece until sugar starts to bubble and liquify into a dark caramel color (making sure to keep the torch moving at all times).
Caramelize each banana piece one at a time.
Let banana pieces cool for 10-15 seconds until coating becomes hardened.