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Note this requires overnight refrigeration prior to baking.
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1.
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Take an 11 x 7 baking dish and grease it well with vegetable shortening or butter.
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Add the cubed banana bread into the dish and set it aside.
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In a bowl, thoroughly whisk together the chocolate almond milk, vanilla almond milk, eggs, banana extract, cinnamon, nutmeg and salt.
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Pour it all over the cubed bread in the dish, then gently press the bread into it to make sure everything gets well soaked in the custard.
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Cover the dish with foil and let it sit in the refrigerator overnight.
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2.
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In the morning, preheat the oven to 350 F. Take the baking dish out of the refrigerator and uncover it.
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Sprinkle the top with lots of chopped walnuts to your taste, then get the casserole into the oven to bake for 40 minutes.
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The edges should get lovely and crispy with a soft, custardy interior.
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3.
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While the casserole bakes, prepare the banana rum sauce.
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Its easy and so very yummy!
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In a small pot, combine the water and brown sugar and heat it over medium high heat.
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While it heats up add the sliced bananas, cinnamon and rum.
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Let the sauce cook on medium high for 10-15 minutes, until it becomes a thick syrup.
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Take it off of the heat and set it aside.
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4.
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When the casserole is done, take it out of the oven and let it set for about 5 minutes, then cut it into 4 equal pieces.
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Plate each piece and top them all with the yummy banana rum sauce and serve immediately!
