Julie's Favorite: Banana Bread French Toast!

     This is my wife Julie's favorite breakfast.  I think she would eat it everyday if she could.  The kids and I now make this every Mother's Day for her for breakfast.  Start with your favorite Banana Bread recipe, there are many variations out there, I like to place toasted pecans and banana slices on the top before baking. Obviously, the banana bread should be made in advance, perhaps the night before?
One of my favorite Banana bread recipes (adapted from Tyler Florence):

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped

Directions:
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

 Now we need to get our toppings ready.  First, make a simple compound butter with softened butter, cinnamon, and sugar.  Return this mixture to the fridge to get cold again.

Now for the main topping. Toasted pecans with brown sugar, butter, and caramelized bananas!

Start by toasting the pecans, walnuts are also a good choice if you prefer.  Then add summer butter to the pan and melt it.  Now add brown sugar and let it caramelize for a few minutes, finally adding some sliced bananas.

You are now ready to make the toast.  Slice the banana bread into nice thick slices, about 3/4  of an inch to an inch.  Just like making regular french toast.  Dip each piece into an egg and milk batter and fry in a pan with a little oil, browning on one side, then flipping and browning on the other.  After frying all the pieces you are now ready to assemble the dish.  Stack the banana bread on a plate, pour over the toppings, and a scoop of the cinnamon butter!  Serve with crispy bacon, and a chocolate covered strawberry, the best mothers day breakfast in bed ever!