STUFFED FRENCH TOAST

Four 1-inch-thick slices sourdough bread
2 large bananas, peeled, halved lengthwise, then crosswise
2 large eggs
1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter or margarine
2 tablespoons vegetable oil or solid shortening
1/2 cup granulated sugar mixed with 1 teaspoon ground cinnamon
Whipped butter, maple syrup (optional)

Cut a 2 to 3-inch pocket in one side of each bread slice. Carefully stuff pockets with 2 pieces banana. Beat eggs, milk and vanilla in a shallow dish. In a large skillet, melt butter and oil over medium heat. Dip both sides of bread into egg mixture. (Don't let bread get too soggy.) Fry about 2 minutes per side until lightly browned. Drain on paper towels on a wire rack. Serve hot, sprinkled with the cinnamon-sugar mixture and butter and syrup on the side. Yield: 4 servings.