Not banana bread, but a simple way to use up ripe bananas. This is easy to put together, and so very good! Any type of bread can be used. I used oatmeal bread this time.
This also makes a great, if sweet, breakfast casserole.
1Preheat oven to 350°F. Slice bananas, and cut bread into 1-inch cubes. Grease well a 2-quart casserole dish, about 8 x 11 inches.
2Place bread cubes and sliced bananas into the prepared baking dish. Mix carefully to evenly distribute bananas throughout.
3Place condensed milk into a large mixing bowl. Add eggs one at a time, and beat well with a wire whisk after each, until well-blended. Add nutmeg and cinnamon. Slowly whisk in the evaporated milk, until the mixture is uniform. Stir in vanilla or brandy.
4Carefully pour this mixture over the bread cubes and bananas. Press the bread down somewhat so it is all covered with the batter. Let sit for 15 minutes so the bread absorbs some of the liquid.
5Bake for 45-50 minutes, until a knife inserted in center comes out clean. Let cool 10-15 minutes before serving. To serve, cut into squares, place in dessert dish, and spoon caramel sauce over top. Refrigerate any leftovers.