Ingredients :

• Challah bread — This is the base, and it’s where everything happens. Challah is slightly sweet, rich in eggs, and its tight crumb absorbs the custard without disintegrating. Get it from the day before — a slightly stale bread drinks the liquid even better. If you can’t find any, brioche or a dense-crumb country bread will do perfectly.
• Rum extract — A few drops are enough. This is what gives that mysterious sweet-spicy depth to the banana sauce. No alcohol, all the flavor — and frankly, the difference from real rum is imperceptible once cooked.
• Bananas — Get them very ripe, with little black spots on the skin. Less firm, they caramelize better and their flesh becomes creamy under the heat. Green bananas would stay hard and lack natural sweetness.
• Brown sugar — It melts into the butter and forms that liquid brown caramel that coats the bananas. Basic brown sugar works very well. You can also use coconut sugar for a slightly deeper taste, with less sugary bitterness.