• Pe heat oven to 325 degrees. In a microwave proof bowl, set the bananas, (peeled) into the bowl. Cover with plastic wrap. Microwave on high for 4 minutes until they render a liquid. Strain the remaining liquid from the bananas over a bowl . Let cool. You should have about 2-3 TBSP of banana "juice" . Toss the banana flesh.
• Bring to a simmer in a small saucepan, the 2 cups of milk.
• Remove from the heat. Add a ladle full at a time of the egg mixture to the milk. Whisk gently to blend. Once you have incorporated about 4-5 ladles of egg mixture, you can pour in the remaining liquid.
• Add in the banana juice. Whisk well.
• Scrape the caviar- (tiny seeds) from the vanilla bean and add to the mixture.
• Add in the vanilla bean or vanilla extract. Be sure all ingredients are well incorporated and the mixture is smooth.
• With a spoon, skim off any bubbles or foam from the surface. Strain the mixture with a fine mesh strainer to remove any clumps if needed. Remove the vanilla bean.
• Pour the custard into ramekin cups or pot de créme cups.
• Place cups into a baking dish. Create a water bath by pouring warm water around the dish up the middle line of the cups or ramekins.
• Place in oven and bake at 325 for 45-50 minutes until the center is set. Let custard cool 30 minutes and then chill for at least 2 hours or overnight.

For the Whipped Cream Topping:

• In a stand mixture, whip the heavy cream until foamy. Add in the Kahlüa and sugar and beat at high speed until soft peaks form.
• Spoon the whipped cream over the chilled custards. You may do this step up the 3 hours in advance of serving. Garnish with bananas sliced on the diagonal or a shortbread cookie.