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Preheat the oven to 375°F. Place the bread cubes in a greased 2-quart casserole dish. Pour the melted butter over the cubes and toss to coat.
In a medium bowl, lightly beat the eggs. Whisk in the milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in the bananas.
Pour the custard base with bananas over the bread cubes and stir to coat. Bake, uncovered, until a knife inserted in the center comes out clean, about 40 minutes.
While the bread pudding is baking, melt the butter in a small saucepan. Whisk together the sugar and cornstarch, then add the mixture to the butter. Whisk in the milk and corn syrup. Cook and whisk over medium heat until the sugar sauce comes to a full boil. Boil for one minute. Remove the saucepan from the heat and stir in the vanilla. Serve the warm sugar sauce topping over the warm pudding.