Line the bottom of a 9x5 inch loaf pan with parchment paper. Spray the bottom and sides well with cooking spray. Set aside. Preheat the oven to 350 degrees.

Puree the bananas in a food processor or blender. Measure 1 cup puree. If you are short add water to make 1 cup.

Return to the processor or blender and add the buttermilk, eggs, vanilla and oil. Process to blend the liquids. In a medium size bowl, place the remaining ingredients. Add the liquid ingredients and whisk until combined.

Pour into the prepared loaf pan and bake for 45 to 55 minutes or until a tester comes out clean. Cool for about 10 minutes and turn the bread out onto a cooling rack to finish cooling.

At this point the bread can be cubed into 1" pieces and dried overnight on a baking pan or it can be frozen for use later. If you want to hurry the process, heat the oven to 200°F and dry the bread for 20 to 30 minutes turning it from time to time until it is very dry on the outside but still a bit soft on the inside. Cool the bread before continuing.

Spray an 8x8" baking dish with a non-stick baking release and set aside. Preheat the oven to 350°F.

Whisk the eggs until they are completely combined. Whisk in the brown sugar, vanilla, cinnamon and nutmeg. Add the half and half.

Pour the liquid over the cooled banana bread cubes and let soak for 20 to 30 minutes until most of the liquid has been absorbed. The time will depend upon how dry the bread was.

Pour the mixture into the prepared dish and bake for 1 hour 15 minutes or until the pudding is set and a knife inserted into the center comes out clean. Cool to warm if serving immediately. If not cool, cover with foil and refrigerate.

Toast the pecans in a 350°F oven until slightly browner and fragrant, about 7 minutes. Cool. Set aside.

Combine all of the ingredients except the pecans in a 1 quart saucepan and bring to a rolling boil. Boil for 1 minute - 2 at the most. Do not boil any longer or the sauce will become too thick.

Stir in the pecans and If using immediately, cool until warm. If using within the next 3 or 4 days, store the sauce in a covered container.

Cut the bread pudding, place it in a bowl and warm it in the microwave for about 30 seconds, 45 to 55 seconds if the pudding is cold from the fridge.

Store any leftover pudding in the refrigerator.