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Melt the butter and brown sugar in a pan over medium heat until the sugar has melted into the butter and everything is simmering, about 5 minutes.
Add the bananas, mix, bring back to a simmer and cook until the bananas are a nice golden brown and caramelized, about 5-10 minutes.
Mix the caramelized bananas into the cream cheese.
Place half of the bread in the bottom of a greased 13×9 inch pan, followed by the caramelized banana cheesecake filling, and the remaining bread.
Mix the eggs, coconut milk, sugar, orange zest, and vanilla extract, and pour the egg mixture over the bread, cover, and let it chill in the fridge for a few hours to overnight.
Sprinkle the toasted coconut flakes on top and bake in a preheated 350F/180C oven until the top is golden brown and the middle is no longer wet, about 45-60 minutes.
Let cool a bit, slice and enjoy topped with the coconut syrup.
Heat the coconut milk and sugar in a small saucepan and simmer until the sugar has melted, about 5 minutes.