Toast banana bread at 350 degrees F for 5 minutes to dry them out slightly, since most Paleo breads are quite moist.
To make the bananas, melt the butter/ghee and coconut sugar in a saucepan over medium heat and stir until dissolved. Add the maple syrup and stir again.
Add the banana slices to the saucepan and cook until soft. Using a heat-proof spatula, scrape most of the bananas into a bowl and place the pan back on the heat (still at medium). Be sure to leave a fair amount of the sugar-butter sauce in the pan.
In a shallow-bottomed bowl, whisk together the eggs, coconut milk, maple syrup, rum extract, cinnamon, and sea salt.
Dredge each slice of banana bread in the egg mixture. Cook each slice in the butter-sugar mixture until the bread is brown and crispy, a few minutes on each side.
Serve the banana bread with the sautéed bananas. Enjoy!
This recipe is nut-free if you use nut-free banana bread!