For the banana bread, preheat the oven to 375 degrees Fahrenheit. In a large bowl, mash the bananas together until they are completely blended into a paste. Mix in the eggs and sugar, then beat in the butter until the mixture is well blended.

In a separate medium-sized bowl, combine all of the dry ingredients. Add the dry mixture to the banana mixture, 1/2 cup at a time, mixing well after each addition, until all of the dry ingredients have been incorporated into the batter. Pour into a small well-greased loaf pan and bake in the oven until deeply golden and a toothpick inserted into the bread comes out relatively clean, about 45 minutes to 1 hour. Remove from oven and allow to cool for 45 minutes before cutting into 1-inch thick slices and allowing the slices to cool completely on a wire rack.

For the banana bread french toast, preheat the oven to 250 degrees Fahrenheit and place a baking sheet in the oven. Whisk together the milk, eggs, honey, sugar, cinnamon, and vanilla extract in a large bowl until smooth. Begin heating a well-greased griddle.

Empty the milk mixture into a wide shallow dish and add the banana bead slices, allowing them to soak in the mixture for 5 minutes, turning once, working in batches if necessary. As they finish soaking, place them on the griddle and cook until golden on both sides, about 3 to 4 minutes per side. As they finish cooking, transfer them to the baking sheet in the oven so that they stay warm.

Once all the french toast is prepared, place them on a serving platter and top with the creme fraiche. Serve immediately.