I'd like to see this too if anyone has a recipe. However, Cathy if you don't get a bite on the request I have done CC stuffed french toast served with a reduced apple cider sauce and it went over extremely well.

Cathy I've had this one in my 'to try' list for a long time. Its not the same but it does sound yummy!

Upside-Down Banana-Coffee Tart

TIME/SERVINGS

Total: 1 hr 5 mins

Active: 25 mins

Makes: 12 servings

By Regan Burns We got the inspiration for this recipe from the French apple upside-down tart known as tarte Tatin. For our version, weve replaced the apples with bananas and infused the caramel with coffee.

What to buy: Look for firm-ripe bananas that are still tinged with a bit of greenÂif they are too ripe, theyÂll turn to mush in the oven.

Special equipment: A 12-inch cast iron skillet is perfect for this recipe; however, if you donÂt have one, any heavy-bottomed ovenproof frying pan will work.

Be sure to have a platter or plate slightly larger than your skillet for turning out the tart once itÂs cooled. One with a slight lip or rim is preferable, as the caramel tends to spread a little once the tart is unmolded.

INGREDIENTS
For the dough:
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
5 to 7 tablespoons cold water
For the bananas:
8 tablespoons (1 stick) unsalted butter
1/2 cup light brown sugar
1/4 cup strong brewed coffee
1 (4-inch) cinnamon stick
3 (3-inch) strips lemon zest
2 teaspoons vanilla extract
6 firm-ripe bananas
2 tablespoons fresh lemon juice
Coffee or cinnamon ice cream for serving
INSTRUCTIONS
In a large bowl combine the flour, sugar, and salt. Add the butter and toss to combine. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse meal and only pea-sized bits of butter remain.
Add 4 tablespoons ice water and stir until incorporated. Add small amounts of the remaining water until the mixture holds together enough to form a dough (it may be easiest to use your hands). Gather dough into a ball, flatten it into a disk, and wrap with plastic. Refrigerate for 1 hour.
Heat oven to 425°F. Position the rack in the center of the oven.
In a 12-inch cast iron skillet (or other large, heavy, oven-safe skillet) melt the butter over medium-high heat. Add the brown sugar, coffee, cinnamon stick, and lemon zest, stirring continuously until the mixture boils. Reduce heat to medium low and simmer, stirring frequently, until sugar is completely melted and mixture is thick and syrupy, about 5 minutes. Use a spoon to fish out the cinnamon stick and lemon zest and discard. Stir in the vanilla extract and remove pan from heat.
Peel the bananas and cut them on the bias into slices 1/2 inch to 3/4 inch thick. Add the lemon juice and banana slices to the syrup mixture, and gently stir to coat each piece with caramel. If desired, use the spoon to arrange the banana slices in a decorative pattern.
On a lightly floured surface, use a rolling pin to roll the dough into a round that is just larger than the cast iron pan. Lay it over the banana filling, tucking the overhanging dough around the sides. Prick the dough with a fork in several places.
Bake tart in the oven for 25 minutes, or until the crust is puffed and golden, and the filling is bubbling around the edges. Remove from oven and let sit on a wire cooling rack for 15 minutes. Run a paring knife around the edge of the tart and place a rimmed platter that is slightly larger than the cast iron skillet upside down over the pan. Flip the pan and plate over to invert the tart onto it. Slice the warm tart into wedges and serve with ice cream.

It's karma. I just read this post, then went over to projectfoodie.com, and there on the home page, is an article about "banana stuffed French Toast" from a B&B in Maine. Take a look.

I googled and found this link. Hope it is helpful

Hey, thanks everyone. I've take from each of your suggestions, what I remembered from the B&B, and my FT recipes and came up with a draft of the recipe. I'm sure I will be doing some tweaking.

Bananas Foster Stuffed French Toast

Stuffed Toast:
1 1/2 loaves cinnamon bread
16 ounces cream cheese
2 bananas mashed
1 tsp vanilla
2 cups half- &-half
8 eggs (large)
½ cup maple syrup

Grease 9X13 baking dish or larger. Pre-heat oven to 350 degrees.

Cube bread (approximately 1 inch x 1 inch). Mix cream cheese, vanilla, and bananas. Layer: bread, cream cheese filling, bread.

Mix in mixing bowl mix: milk, eggs, 1/2-cup maple syrup
Pour over casserole, making sure that bread is saturated
Cover and refrigerate overnight
The next morning: Sprinkle casserole with cinnamon. Bake for 1 hour.

After putting casserole in oven, prepare sauce.
Bananas Fosters Sauce:
1 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 cup banana liqueur
1/2 cup light rum
5 bananas, peeled and sliced

To make banana fosters sauce, combine ingredients except bananas in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself).

Let flames die down; serve immediately with stuffed French toast.

Go on diet next day.