8 slices white bread, dried overnight (Pepperidge Farm toast bread the best)
4 ripe bananas
1 tsp. almond or rum extract (or 1 tbsp. rum or Amaretto)
Whipping cream
2 tsp. lemon juice
3 tbsp. salt free butter
4-5 eggs, whipped

1. With circular cutter or glass smaller than bread slice, cut circles from bread. No crust on bread after cutting.

2. Slice bananas and place in bowl. Sprinkle with lemon juice to prevent browning. Mix in extract. Let stand at room temperature 15-20 minutes.

3. Whip cream.

4. Dip bread in eggs to soak.

5. In non-stick pan, saute bread slices until golden brown. Place bread, overlapped, on plates. Top with equal portions of banana. Finish with topping of whipped cream.

Note: Bread should be warm, not hot, when served.

Note: This is a nice dessert after a light meal, like fish.