Banana Breakfast Club Sandwich

Source: From Banana Assn. and Peanut Board

Peanut Streusel
¼ cup light brown sugar, packed
¼ cup old-fashioned oats
2 tablespoons flour
2 teaspoons cinnamon
¼ cup creamy peanut butter
 

Sandwiches:
8-oz. package cream cheese, softened
¼ 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 ¼-inch thick
Ground cinnamon
Maple syrup, optional
Yield: 12 (half-sandwich) servings

For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using two 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 ½ tablespoons cream cheese mixture on each bread slice. Top one slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices. Spray two 13x9-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 ½ 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.