3bananas; peeledcut in half lengthwise, then sliced
Spread melted butter on baking sheet(s) until well coated. Set aside.
Whisk together ice cream, eggs, and 2 teaspoons cinnamon in large shallow bowl until well combined. Dip bread slices in mixture, allow to soak for a few seconds, then place on baking sheet(s). Cover bread and set in refrigerator overnight.
Preheat oven to 400 degrees F. Remove French toast from refrigerator (bring to room temperature if using a temperature sensitive baking dish such as glass) and remove cover. Bake at 400 degrees F for about 10-15 minutes per side or until golden brown and slightly crispy.
Meanwhile, place maple syrup, vanilla, 1 teaspoon cinnamon, and banana in microwave safe bowl. Microwave on high in 1 minute increments, stirring after each, until bananas are soft, about 3-5 minutes. Serve over French Toast.
SNAPPY TIPS: If you use a temperature sensitive baking dish (such as glass) be sure to bring the pan to room temperature before placing it in a preheated oven. Otherwise, the baking dish may crack or break. Be sure to use a good sturdy bread for this dish. If the bread is too soft it will fall apart. You can also make the syrup ahead of time, cover, and refrigerate until ready to heat and serve.SNAPPY SUBSTITUTIONS: Use your favorite ice cream flavor such as coffee, pumpkin, caramel, etc. instead of the vanilla. Stir in some toasted nuts such as walnuts or pecans to the syrup for a little crunch.