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1. Preheat oven to 350 degrees F. Place rack in center of oven.
2. In a heavy 10-inch skillet heat 1/2 cup of the sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally for even melting. Do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all sugar is melted and golden brown, stirring with a wooden spoon. Immediately pour caramelized sugar into a 10-cup souffle dish*; tilt to coat the entire bottom of the dish.
3. In a large bowl whisk together the remaining 1 cup sugar, the eggnog, eggs, vanilla, and salt until well combined. Pour eggnog mixture into the prepared souffle dish. Place dish in a large, deep roasting pan. Place roasting pan on rack in oven. Pour boiling water into the roasting pan around dish to a depth of 2 inches.
4. Bake in the preheated oven about 1-1/4 hours or until a knife inserted near the center comes out clean (custard will not appear set when gently shaken). Cool custard in roasting pan on a wire rack for 15 minutes. Remove dish from roasting pan. Cool on a wire rack for 2 hours. Cover and chill overnight or for up to 2 days.
5. Just before serving, run a thin metal spatula or sharp knife around edges of custard in dish. Invert a serving plate over dish; turn dish and plate over together. Remove dish. Set custard aside.
6. In a large skillet melt butter. Stir in cinnamon. Add banana slices. Cook for 4 to 6 minutes or until golden, turning slices once halfway through cooking. Arrange bananas over custard on serving plate. Spoon some of the caramel sauce over the bananas.