In a large saucepan, combine the sugar and water over medium heat. Stir the mixture until the sugar has dissolved then cook until the mixture reaches 235 F-240 F.

Reduce the heat to low and whisk in the butter, a couple tablespoons at a time.

Add the bananas and salt and bring the mixture to a simmer.

Transfer the sauce to a blender. Add the rum extract and blend until smooth.

Set aside until ready to assemble the french toast. Store any leftover sauce in an airtight container in the refrigerator.

Heat a large nonstick frying pan or griddle over medium heat. Grease with butter.

In a large bowl, whisk together the eggs, milk, sugar, and spices.

Add the bread slices, ensuring that each slice is fully covered and soaked in the batter.

Cook the bread slices, flipping occasionally, until they’re golden brown on both sides. Repeat as needed until all slices are cooked.

While the french toast is cooking, spray a small nonstick frying pan with cooking spray and heat over medium heat.

Roll the banana slices in the granulated sugar and place them in the pan.

Cook for 2-3 minutes, until they’re caramelized on one side. Flip and cook for an additional 1-2 minutes.

Place two slices of french toast on a plate and drizzle with caramel banana sauce.

Add a few slices of caramelized bananas.