Pour maple syrup and coconut sugar into a heavy bottomed saucepan. Bring to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula to keep the bubbles down.

Once the syrup begins to coat the outside of a spatula or spoon, it's time to add the coconut milk. Raise the heat again and bring to a low boil and turn back down. Continue stirring until it begins to thicken up quite a bit.

Remove from heat and stir in oil, salt, and vanilla extract. Let cool to room temperature, stirring occasionally to keep the fat incorporated. The longer it sits, the thicker it will become!

Place your mixing bowl & beaters/whisk in the freezer for about 10 minutes before you get started. This helps a lot! In the bowl of a stand mixer, add coconut cream from the top of 2 cans of coconut milk (see notes!) Beat on high for 5-7 minutes until soft peaks form.

Add maple syrup and vanilla and mix again for 30 seconds. Taste for adjustments of sweetness and set aside.

Cut the bread into 1-inch cubes. Add it to a large 9×13" baking dish.

In a blender pitcher, add bananas, both milks, coconut milk, flax meal, arrowroot, vanilla, and cinnamon. Blend on medium for just 10 seconds. Set aside for a few minutes to thicken up.

Pour the mixture over the bread chunks. Using your hands, toss the bread until the cubes have all been coated. Press down so it is lightly packed into the baking dish.

Cover and let sit in the refrigerator overnight.

Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.

Uncover the dish and bake for 45 minutes until the bread has set and is lightly browned on top. Let sit for at least 15 minutes before cutting and serving. Serve with coconut whipped cream, sliced bananas & caramel sauce!