• 1 stick butter
• 5 banana sliced lengthwise
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup banana liqueur
• 3/4 cup dark rum
• 6 egg
• 1 1/2 cups milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon banana extract
• 4 slices Hawaiian Bread -- sliced 1 - 1 1/2

Recipe By : Paul Goedhart
Serving Size : 8

Melt the butter in a large skillet over medium heat. Add brown sugar, cinnamon and nutmeg and cook, stirring, until the sugar dissolves. Add bananas and banana liqueur and cook about 4 minutes turning once. Off of the heat, add the rum and then return to stove and flame. Gently shake pan back and forth until the flame dies.

Transfer bananas to a buttered 8X12 baking dish. Pour in sauce about 1/2 dpth of bananas. Beat eggs, milk and flavorings in a loaf pan or large bowl. Dip bread in batter and lay on top of bananas. Pour remaining batter over bread and refrigerate 2 hours or overnight.

Return mixture to near room temperature, then bake at 375 degrees for 30 - 35 minutes. Let stand for 5 minutes, then cut and serve with 1:1 mixture of remaining rum sauce & maple syrup. 

( To use 13.5X9.5X2 pan, increase to 6 bananas, 9 eggs, 2 cups milk, 3/4 tsp vanilla and banana extract.)
( Best results if you put a pan of water beneath casserole while cooking)