Instructions: Melt first four stuffing ingredients in a large saute pan. Simmer on low heat for a few minutes. Add bananas and saute for 5 more minutes. Transfer to a bowl and cool.

Using a small paring knife, cut a slit into one side of the bread to make a pocket - dont go through the other 3 sides of the bread. Repeat with the remaining bread slices. Use a teaspoon to stuff the banana mixture into the bread pockets. Set aside.

Combine the topping ingredients until crumbly; place in another large shallow bowl.

Combine the batter ingredients together and beat well. Pour into a 15- by 10- by 1-inch baking pan. Arrange the stuffed bread slices in the batter and let soak for 10 minutes. Turn and soak for 10 more minutes.

Generously grease another 15- by 10- by 1-inch baking pan (or set stuffed bread slices onto a sheet of waxed paper, wash and dry baking pan and then grease).

Dip one side of each stuffed bread into the sliced almonds and place almond-side up on the greased baking sheet. Repeat with remaining slices. Sprinkle any remaining almonds over the 8 slices. Sprinkle the streusel topping evenly over the 8 slices.

Bake in a preheated 400 degrees oven for about 25 minutes or until golden brown. Serve with maple syrup.

This recipe yields 8 servings.

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