Bittersweet chocolate creme brulee with caramelized bananas

2 cups 2 tablespoons whole milk
3/4 cup heavy cream
3 1/2 ounces bittersweet chocolate, chopped into small pieces
5 large egg yolks
1/3 cup 1/2 tablespoons sugar
2 bananas
1/3 cup 1/2 tablespoon light brown sugar

1. Preheat oven to 275 degrees.
2. In a medium saucepan, over medium heat, bring the milk and cream, mixed together, to a boil. Add the chopped chocolate to the cream-and-milk mixture; set aside for 5 minutes.
3. In a mixing bowl, beat the egg yolks with the granulated sugar. While whipping the egg mixture, pour in the chocolate mixture. Let cool.
4. Fill 6 ungreased 4 ounce ramekins with equal amounts of of the chocolate brulee mixture. Poach in a water bath in the oven for 50-60 minutes, or until set. Transfer ramekins to a baking sheet and let cool.
5. Decorate the top of each with 5 or 6 slices of bananas. Sprinkle brown sugar and broil the creme brulees under the broiler until the sugar melts and turns a golden color.