FOR TONGA TOAST: Start by cutting your bread into 2-3 inch thick slices.
Carefully pull out the center of the bread, but don't go all the way through, you just want a spot to add your bananas in.
Slice up your bananas and add into center and replace the bread you tore out.
FOR CINNAMON SUGAR TOPPING: Mix sugar and cinnamon in medium bowl and then put on a plate to dip the Tonga Toast in once it's fried. Set aside once mixed.
FOR BATTER: Whip eggs in medium bowl and add milk, cinnamon, and sugar. Mix well and set aside.
Preheat oil to 350 degrees F in a large skillet. Don't get oil too hot or it will burn the toast.
Dip stuffed toast into batter mixture being sure to cover both sides, then place carefully into hot oil.
Cook 4-5 minutes until golden brown. Flip 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.
FOR STRAWBERRY COMPOTE (you may choose to make this prior to making the toast): slice up 10 strawberries, place 6 of the strawberries into a small saucepan with vanilla and sugar and heat until boiling.
Remove strawberries from heat and pour mixture into blender with 4 non-cooked, fresh strawberries and blend well. Pour into bowl for Tonga Toast sauce.