Lightly coat a baking dish with a little of the butter.

In large bowl, whisk together eggs, milk, sugar and vanilla extract.

Add mashed bananas and whisk to a smooth consistency.

Butter the bread with the remaining butter and place one layer of bread, buttered side up in the bottom of the baking dish. Cut the bread to size to fit.

Cover the buttered bread by pouring in the banana mixture then let sit for about 10 minutes so bread absorbs some of the liquid.

Add the next layer of bread buttered side up, and pour over the remaining banana mixture.

Leave in fridge uncovered for 2 hours.

Pre-heat the oven to 170C Fan.

Place a thick layer of newspaper in the bottom of a roasting tin. Place the bread dish on top of the newspaper and pour in enough room temperature water, into the roasting tin, to come half way up the outside of the pudding dish.

Place in the centre of the oven and bake for 50 – 60 minutes until golden brown on top.

Cool on a wire rack for 15 minutes until the pudding becomes firmer.

Serve warm. Delicious with vanilla ice cream.