Place bread in a bowl and drizzle with melted butter; mix well to coat.

In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to the custard. Pour over the bread and allow to soak for 15 minutes. Dice the other banana and fold into the bread pudding mixture.

Grease 6 tall ring molds and wrap the bottoms with foil. Spoon bread pudding mixture into the molds halfway, then press 1 chunk of chocolate into the center and continue to fill to the top. Bake in a 325-degree oven until set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.

Dark Rum Creme Anglaise: Add milk to a saucepan, scrape the vanilla bean seeds into the milk and add the pod. Bring almost to a boil. Remove from heat and allow the bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with the hot milk. Pour the mixture back into the pot and cook over low heat, stirring gently and constantly with a wooden spoon, until the custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl set over ice. Stir in rum and cover tightly so a skin does not form while it cools. Makes about 2 cups.