Slice the ripe bananas into 1/2-inch thick rounds. For an elevated version, you can quickly caramelize them by sprinkling with a teaspoon of sugar and using a kitchen torch, or placing under a broiler for 2-3 minutes until golden.

Prepare fresh espresso using an espresso machine, moka pot, or strong coffee from a French press. Allow it to cool slightly for 1-2 minutes after brewing.

Choose clear glasses or small bowls to showcase the beautiful layers. Chill them in the freezer for 5 minutes before serving for an extra-cold dessert experience.

Place a layer of banana slices at the bottom of each chilled glass. Drizzle half a teaspoon of honey or maple syrup over the bananas. Sprinkle with a pinch of cinnamon if using.

Place a generous scoop of vanilla gelato or ice cream on top of the banana layer. Work quickly to maintain the cold temperature.

Pour the hot espresso over the gelato just before serving, using about 1 shot (1 oz) per serving.

Quickly sprinkle with crushed amaretti cookies or biscotti, add a few banana slices around the edges, garnish with chocolate shavings and a mint leaf.

Serve immediately with small spoons.