Preheat Oven:
Set your oven to 250°F (120°C). Grease a 9×13-inch baking dish liberally.

Prepare Bread:
Cube the banana bread into 1-inch pieces, totaling about 6 cups. Place the cubed bread and torn baguette on a baking sheet and bake for 30 minutes to dry them out.

Make Vanilla Sauce:
In a small saucepan, combine ½ cup heavy cream, ½ cup whole milk, ½ teaspoon vanilla extract, and a pinch of salt. Heat until it begins to simmer, then remove from heat and set aside.

Make Custard:
In a bowl, whisk together ¼ cup of sugar with egg yolks. Add ¼ cup of the hot cream mixture, stirring to combine. Gradually add the rest of the hot cream mixture, stirring constantly. Return the mixture to the saucepan and cook over low heat, stirring until thickened (175°F on a thermometer or when it coats the back of a spoon).

Strain and Set Aside:
Pour the custard mixture through a fine sieve to remove clumps. Cover with plastic wrap and set aside to cool.

Prepare Custard Mixture:
In a blender, combine the remaining 1 ¼ cups heavy cream, 1 ¼ cups whole milk, mashed bananas, eggs, ½ cup sugar, 3 teaspoons vanilla extract, and a pinch of salt. Blend until smooth, about 1 minute.

Soak Bread:
Place the dried bread cubes into a large mixing bowl and pour the banana cream mixture over the bread. Stir to coat and let it sit for 30 minutes, stirring occasionally.

Assemble and Bake:
Scoop the soaked bread into the prepared baking dish. Spoon some of the leftover custard over the bread, letting it soak in. Bake at 350°F (175°C) for 30 minutes, then cover with foil and bake for an additional 25-30 minutes until golden brown and set.

Serve:
Top with banana slices and drizzle with vanilla sauce before serving.