In an 8×8 cake pan, whisk together 2 large eggs, ¾ cup heavy cream, 1 tablespoon honey, and ¼ teaspoon salt until fully combined.

Place a large skillet over medium heat. Add 1 tablespoon of the unsalted butter to the skillet and let it melt, tilting the pan so the butter coats the surface. (Reserve the remaining 1 tablespoon of butter for the bananas.)

Working with 2 slices at a time, hold a slice of banana bread (about 2.5 cm / at least 1 inch thick) and submerge it in the egg mixture. Soak 30 seconds, flip, and soak the other side 30 seconds. Allow excess custard to drip back into the pan before placing the slice in the skillet.

When the butter is melted and the skillet is hot but not smoking, add the two soaked slices in a single layer. Cook 3 to 4 minutes without moving them, then check for a golden-brown color.

Flip each slice carefully and cook the second side another 3 to 4 minutes, until golden brown and cooked through. Transfer the cooked slices to a plate and tent loosely with foil to keep warm.

Repeat steps 3–5 for the remaining 2 slices of banana bread, using the same skillet and the butter already in the pan (do not add more butter).

After the French toast is done, lower the heat to medium-low. Add the remaining 1 tablespoon unsalted butter to the same skillet and melt.

Sprinkle 1 tablespoon packed brown sugar evenly over the melted butter. Add the 2 large bananas, sliced, in a single layer.

Cook the banana slices about 2 minutes on the first side, until the bottoms are golden and the sugar begins to caramelize. Flip each slice and cook another 1–2 minutes until the bananas are glossy and caramelized. Remove from heat.

Dust the banana bread French toast with icing sugar to taste. Spoon the caramelized bananas over the slices and serve immediately.