Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.
Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture.
Continue to cook for 1 hour. Remove the vanilla bean after 1 hour. Then add the blended banana mixer and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
Preheat oven to 425 degrees F.
Spray 4 small (6-9 oz.) ramekin dishes with cooking spray and place on baking sheet. Set aside.
In a small microwave safe bowl, combine butter and chocolate and melt in 30 second increments, stir between each increment until chocolate and butter are combined and smooth.
Add powdered sugar and stir evenly.
Add eggs and egg yolks and beat in until well combined.
Stir in flour until well combined
Bake for 20 minutes or less so the inside doesn’t harden.