Serves: 4
Total Calories: 405

4 eggs
2 tablespoons water
1/4 cup creamy peanut butter
8 slices bread
2 bananas ripe
2 tablespoons butter or margarine

Preheat oven to 200°.

In a shallow pan with a wire whisk, beat eggs and water until blended set aside.

Spread a thin layer of peanut butter on bread (about 1/2 tablespoon on each slice).

Peel bananas. Cut each banana in half crosswise, then lengthwise into four long slices. Arrange four slices in a single layer on peanut butter on each of four slices bread. Top each with a remaining bread slice, peanut butter-side down, making four sandwiches. Dip both sides of sandwiches in egg mixture.

Heat a 10-inch skillet over medium heat. When hot, melt 1 tablespoon of the butter. Brown two sandwiches for 2 to 3 minutes on each side. Transfer to an ovenproof platter. Place in oven. Brown remaining sandwiches in remaining butter.

Serve with cinnamon-sugar, powdered sugar or warmed jelly.

Nutritional Facts:

Serves: 4
Total Calories: 405
Calories from Fat: 167

More Recipes from the Cooking On The Run Cookbook:
Crab Florentine Sandwiches
Deli Dogs
Frankly Reuben Wraps
Junior's Favorite
Monte Cristo Sandwich
Pizza Boats