To prepare the creme de banana sauce, place dulce de leche and liqueur in the bowl of a food processor and puree. Set aside.
To prepare the banana filling, in a skillet, combine bananas and liqueur over medium heat and toss to coat. Add cream cheese to pan and fold in banana mixture. Cook for one minute. Remove from heat and set aside.
To prepare the French toast, in a medium bowl, crack eggs and slowly add cream while whisking. Add salt, cinnamon, nutmeg and vanilla and whisk well.
To assemble the French toast, in a large skillet, heat three tablespoons (45 milliliters) butter over medium heat.
Spread cream cheese filling generously over one slice of bread. Place sliced banana filling on top and cover with another slice of bread using cream cheese as the glue to seal edges together.
Dip bread in egg batter and flip over with a spatula to coat the other side. Transfer to the skillet and fry until golden on one side, then flip over to fry the other side, about three minutes per side.
Transfer to a plate and keep warm in the oven. Repeat with remaining bread slices.
To serve, drizzle the Creme de Banana Sauce on a plate, cut sandwich in half on the diagonal and set on the plate. Drizzle with sauce again, garnish with coconut flakes, hazelnut, sugar, lime zest and chocolate shavings. Repeat with remaining slices and indulge!