Slice the slightly stale banana bread into 1 to 1.5-inch cubes. Lay the cubes on a baking sheet to keep them organized.

In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until thoroughly combined.

Dip each banana bread cube into the custard mixture, ensuring it is fully coated but not oversoaked.

Place a non-stick skillet over medium heat and add a tablespoon of butter. Wait for it to melt and bubble.

Gently place the soaked bread cubes in the skillet, turning them occasionally. Cook until golden brown and crispy, about 4-6 minutes on each side.

Remove the cooked bites from the skillet and transfer them to a serving plate. Drizzle with maple syrup, dust with powdered sugar, and top with fresh berries.