Preheat oven to 350F. Scald the milk and cream. Whisk together the whole eggs and the yolks with the sugar, cocoa & spices. Temper the egg mixture by slowly adding the hot milk/cream, stirring constantly. In a large bowl, pour the resulting custard over the bread cubes and mix in the banana slices. Let sit until much of the liquid is absorbed. Give it a good stir to be sure it's all coated. Pour the mixture into two large, greased casserole dishes. Bake for approximately 30-45 minutes. It should start to puff up and spring back when poked. Serve warm with caramel sauce. (These puddings - without sauce - freeze and reheat very well.) Yield: 16-20 portions