Spray your baking dish with baking spray (cooking spray with flour) or butter it very well.
Break your banana bread into bite size (but not too small) pieces and place in the dish
In a separate bowl or large measuring cup with a spout, whisk eggs and ground cinnamon to combine. After the cinnamon and eggs are well combined, add in the milk, coffee creamer, and sugar. Stir until well blended.
Pour egg mixture evenly over the banana bread pieces. Pat down the pieces that are on the top so they absorb some of the egg mixture.
Now, cover securely and refrigerate overnight or for at least several hours.
Remove casserole dish from refrigerator and uncover.
In a separate bowl or measuring cup with a spout, melt butter, and stir in brown sugar and vanilla bean paste.
Pour butter mixture evenly over banana bread.
Chop pecans and sprinkle over banana bread.
Bake at 375°, on convection, for 30 minutes. Check at 30 minutes and as long as it doesn't look like it has gotten too dark, let it cook another 5-8 minutes.
Remove from the oven and slice fresh banana over casserole, tucking bananas throughout. Dust with powdered sugar and serve warm. Optional toppings: pancake syrup or whipped cream, Nutella, or chocolate syrup