Banana Breakfast Club Sandwich
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
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
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
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