1 loaf sliced unfrosted firm cinnamon bread (Pepperidge Farm or Sara Lee)
½ cup walnuts, halves or pieces
½ tsp. vanilla
Spray bottom and sides of 13x9-inch baking dish or cake pan. In large bowl, stir together brown sugar, butter, and corn syrup until smooth. Spoon mixture into baking dish. Spread evenly across bottom of the pan and sprinkle walnuts on top.
Reserve heels of bread for another use. Arrange 1 layer of bread over sugar and walnut mixture, tearing bread to fit if needed. Put banana slices on top of first layer of bread then add second layer of bread (bananas will be in between the layers of bread).
In medium bowl, beat eggs, milk and vanilla with wire whisk until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
Heat oven to 325F. Uncover bread mixture. Bake 45 to 55 minutes or until knife inserted into center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving or flip pan onto large serving platter.