To make the banana bread syrup, combine water, brown sugar, mashed banana, cinnamon, nutmeg, and salt in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the sugar has dissolved and the mixture has slightly thickened. Remove from heat and stir in vanilla. For a smoother syrup, strain through a fine-mesh strainer. Set aside to cool slightly.

In a shallow bowl, whisk together eggs, milk, 2 tablespoons banana bread syrup, vanilla, cinnamon, and salt until well combined.

Heat a large skillet or griddle over medium heat and melt a little butter.

Dip each slice of bread into the egg mixture, coating both sides and allowing any excess to drip off.

Place the bread in the skillet and cook for 2–3 minutes per side, until golden brown and cooked through. Repeat with remaining bread, adding more butter as needed.

In the same skillet, add sliced bananas and cook for 1–2 minutes per side, until lightly caramelized.

Serve French toast topped with warm bananas and a drizzle of banana bread syrup or maple syrup. Garnish with powdered sugar and chopped walnuts if desired. Enjoy!