-
1
Slice the loaf as follows: cut bread in 1/2-inch slices and then make pockets in bread by cutting slice down through slice not all the way through.
-
2
Peel the bananas and cut each one into 3 lengthwise slices; if you're using large bananas, cut them in half first.
-
3
Lay 3 slices inside each pocket, making a banana sandwich.
-
4
Sprinkle the tops of the bananas with a Tbsp.
-
5
of brown sugar and about 2 Tbsp.
-
6
of minced nuts.
-
7
In a large bowl, lightly whisk the Large eggs till frothy, then whisk in the lowfat milk, sugar and vanilla.
-
8
Set aside.
-
9
Put 1 Tbsp.
-
10
of the butter in a skillet just slightly larger than your bread and place it on the burner with the heat off.
-
11
Make the banana cream: Mash the banana with a potato masher and scrape it onto a plate.
-
12
Cover with plastic and place in the freezer.
-
13
Pour the cream into the same bowl you mashed the banana in and beat it with an electric mixer till it holds soft peaks.
-
14
Add in powdered sugar and beat till it stiffens a little more, then beat the banana in on low speed.
-
15
Cover and chill.
-
16
Begin heating the butter over medium heat.
-
17
Once it has melted, quickly rewhisk the egg mix, then dip both sides of the sandwich into it, letting it saturate for 5 to 6 seconds.
-
18
Place the sandwich in the skillet and fry over medium heat for 2 to 3 min on each side till golden.
-
19
If you would like to serve these all at once, put them on serving plates and hold in a preheated low oven.
-
20
Add in another Tbsp.
-
21
of butter to the skillet and repeat for the remaining sandwiches.
-
22
This can be done with a larger skillet, but may cause some smoking from butter.
-
23
Serve warm with maple syrup and a big dollop of the banana cream on top.
-
24
This recipe yields 4 servings.
