French Toast with Bananas and Cinnamon Sugar (Tongan Toast)

Tonga Toast is a super giant banana-stuffed sourdough bread that is battered and deep-fried, then dusted with cinnamon sugar. Traditionally this delightful dish is served at breakfast with bacon.

Cinnamon Sugar:
¾ cup granulated sugar
2 tsp. ground cinnamon

Batter:
4 large eggs
1 1/3 cup whole milk
¼ tsp. ground cinnamon
1 Tbsp. granulated sugar

Toast:
1 qt Canola oil, for frying
1 loaf sourdough bread, uncut, 12" long
2 large bananas, peeled

For the Cinnamon Sugar:
Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For the Batter:
Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For the Toast:
Preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)

Slice the bread into four 3" thick slices. Cut each banana in half crosswise, then each piece lengthwise.

Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.

Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.

Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.

Roll toast in cinnamon-sugar. Repeat for each piece of toast.

Makes 4 servings.