Preheat the oven to 350°F.
Line a 9x5-inch loaf pan with parchment paper so that it hangs over on the longer sides then grease the parchment paper with cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda and salt.
In a separate medium bowl, whisk together the mashed bananas, buttermilk, 2 eggs, melted butter and vanilla extract until well combined.
Lightly fold the banana mixture into the dry ingredients with a rubber spatula just until combined.
Scrape the batter into the prepared loaf pan. Bake the banana bread for about 55 minutes, or until a toothpick inserted comes out clean.
Allow the banana bread to cool fully, then use the parchment paper overhangs to life it out of the pan. Slice the loaf into 1/2-inch-thick slices.
In a medium shallow pan, whisk together the remaining 4 eggs with the whole milk and cinnamon.
Heat a large non-stick pan over medium heat. Add 2 to 3 tablespoons of butter to the pan.
Dip one of the slices of banana bread into the egg mixture, coating it on both sides. Allow the excess liquid to drip off then add the bread to the hot pan.
Cook the French toast for about 3 minutes per side, then repeat the coating and frying process (adding more butter to the pan as needed) with the remaining slices of bread.
Top the French toast with maple syrup and serve.
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