In a mixing bowl, whisk together the eggs, milk, vanilla extract, and sugar.

Place your skillet or griddle over medium heat and add one tablespoon of butter.

Take each slice of bread and dip it into the egg mixture, ensuring both sides are well-coated.

Place the coated bread slices in the heated skillet. Cook for about 3-4 minutes on each side until golden brown.

In a separate pan, melt the remaining butter over medium heat. Add the sliced bananas and sprinkle with cinnamon, cooking for about 2 minutes until they start to soften.

Pour in the dark rum and sprinkle a tablespoon of sugar over the bananas. Let it simmer for another 2-3 minutes until the sauce thickens slightly.

Place the cooked French toast on plates and spoon the banana caramel sauce generously over the top.

Drizzle with maple syrup before serving.