With a knife, slice the bread into triangles and make incisions on the edges of each piece. Cut the banana into small discs and stuff into pockets of the bread pieces. In a bowl, combine the milk, vanilla, cinnamon and eggs. Whisk lightly.
Heat a nonstick pan over medium heat. Dip stuffed bread into egg wash and put into the pan (cook in batches if necessary). Cook until golden brown on both sides, 3 to 4 minutes each side. Remove from the pan and dust lightly with powdered sugar.
Serve with fresh fruit (optional).
Jesse Llapitan, Executive Chef, Palace Hotel, San Francisco.