2 to 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 c. sugar
1 tsp. cinnamon
1 egg
1/4 c. milk
1/2 tsp. vanilla
Oil or shortening for frying
Whipped butter and maple syrup, if desired

Depending on the size of the slices of bread, cut a 2 inch pocket in one side of each bread slice. Cut bananas in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket of bread, again depending on size. If bread slices are small, use 4 and stuff 1 piece of banana in each pocket. Set aside.

Mix sugar and cinnamon; set aside. Mix egg, milk and vanilla until well blended. Heat about 4 inches of oil in a pan to 350 degree. Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread. Fry in hot fat until lightly browned, turning to brown both sides, about 3 minutes. Drain on paper towels on cake rack.

Serve at once sprinkled with sugar and cinnamon. If desired, spread with whipped butter and serve with maple syrup. Make 2 servings.

NOTE: If 4 servings are desired, double only the amounts of bread, bananas, egg, milk and vanilla.