Slice the banana bread into 1” thick slices.

In a large bowl, whisk the eggs until frothy. Add the vanilla extract and milk, then pour into a flat dish. Add the banana bread and soak for 1 minute.

Melt the butter in a large skillet over medium heat. Add the bread and cook on each side for 2-3 minutes, until golden. Remove the pan from the heat, place a lid on the pan and allow the bread to cook in the residual steam for 5 minutes.

While the French toast is cooking, make the banana rum topping. Melt the butter in a small pan over medium heat. Add and dissolve the brown sugar. Add the rum and cook for 3-4 minutes. Add the sliced bananas and cook until tender, 3-5 minutes. Set aside.

Place the French toast on your desired plate, and top with some whipped cream and banana rum topping. Enjoy!