For the batter: combine eggs, cream, and bananas in a blender and mix until smooth. Add remaining ingredients and mix well. Remove to shallow dish for dipping the sliced brioche.
Make hole in center of brioche with a long, narrow object, and stuff with banana.
For the banana compote: add all ingredients except cornstarch to a saucepan, bring to a boil and reduce heat to medium low, and simmer until banana is barely tender, about 2 minutes. Remove from heat and stir in cornstarch mixture, return to heat and let simmer until thick and clear, about 1 more minute. Transfer to a bowl and keep warm.
For the maple butter: combine together in a food processor until smooth.
To assemble the dish, slice the banana stuffed brioche loaf into 1 1/2 inch slices, dip into batter, and in a medium saute pan over medium heat cook the slices in butter until golden brown on both sides. Serve slices with the banana compote and maple butter.