Banana Bread Casserole

Step 1 -Preheat the oven to 300 degrees F.

Step 2 -Line a 3 1/2-quart slow cooker with a disposable slow cooker liner.

Step 3 -Arrange the bread cubes in a single layer on a baking pan and bake, stirring once or twice, until they are golden, about 10-15 minutes.

Step 4 -Let the bread cubes cool.

Step 5 -Place the bread cubes in the prepared slow cooker.

Step 6 -In a large bowl, whisk the half-and-half, the eggs, the granulated sugar, 1 tablespoon of the vanilla, the cinnamon, and the nutmeg together.

Step 7 -Pour the cinnamon mixture over the bread cubes and use the back of a large spoon to press down on the cubes slightly to ensure they are completely moist.

Step 8 -In a medium bowl, use a pastry blender to cut 2 tablespoons of the butter into 1/4 cup of the brown sugar until the pieces are pea-size.

Step 9 -Stir the pecans into the brown sugar mixture.

Step 10 -Sprinkle the pecan mixture over the bread mixture.

Step 11 -Cover the slow cooker and cook on low heat until a knife inserted into the center comes out clean, about 4-5 hours.

Step 12 -Transfer the liner from the slow cooker, if possible, or turn off the slow cooker.

Step 13 -Let the bread mixture cool for 30 minutes.

Step 14 -In a medium heavy saucepan over medium-high heat, combine the remaining brown sugar, the whipping cream, the remaining butter, and the corn syrup and bring to a boil, while whisking occasionally.

Step 15 -Reduce the heat to medium and gently boil the sauce mixture, uncovered, for 3 minutes.

Step 16 -Stir the remaining vanilla into the sauce.

Step 17 -Pour the sauce into a small bowl and let it cool to room temperature.

Step 18 -Stir the sliced banana into the sauce.

Step 19 -Drizzle the casserole with the sauce.

Step 20 -Serve.