Preheat oven to 400. Line a rimmed baking sheet with heavy-duty foil. In a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 Tbsp. melted butter. Combine 1/4 c. brown sugar and 1/4 tsp. cinnamon and then add them to the bananas and butter. Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350.
While the bananas are caramelizing, use an electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum and remaining cinnamon. Spray a 9×13? dish with non-stick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas. Spread the remaining bread cubes over the bananas. Whisk the egg mixture one last time and pour evenly over the bread cubes. Allow to stand for 10-15 minutes (longer if possible), poking the bread down into the mixture so it can soak in the milk and eggs. Bake for 40-50 minutes or until puffed and golden (but not brown) and a knife inserted into the center comes out clean.
Bananas Foster Sauce: Melt butter and add brown sugar to form a
creamy paste. Let this mixture caramelize over heat for approx.
5 minutes. Stir in banana liqueur and rum. Heat and ignite.
Agitate to keep flame burning and add a few pinches of voodoo
magic (ground cinnamon) to the flame. Let flames go out and
serve warm over warm bread pudding.