Banana Breakfast Club Sandwich

Peanut streusel:

1/4 cup light brown sugar, packed

1/4 cup old-fashioned oats

2 tablespoons flour

2 teaspoons cinnamon

1/4 cup creamy peanut butter

Sandwiches:

8-ounce package cream cheese, softened

1/4 cup sugar

1 teaspoon grated lemon peel

2 tablespoons fresh lemon juice

1 tablespoon vanilla extract

6 eggs, beaten to blend

1/3 cup milk

12 slices firm white or egg bread

3 to 4 bananas, sliced 1/4-inch thick

Ground cinnamon

Maple syrup, optional

For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using 2 forks or your fingers, until blended and crumbly. Set aside.

Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish.

Spread 1 1/2 tablespoons cream-cheese mixture on each bread slice. Top a slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices.

Spray 2 (13-by-9-inch) glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon.

Have oven heating to 375 degrees.

Sprinkle about 2 1/2 tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice.

Bake at 375 degrees for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving, and serve with maple syrup, if desired.

Makes 12 (half-sandwich) servings