Prepare Strawberry Compote: In a medium saucepan, combine sliced strawberries, sugar, and vanilla. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries have softened and released their juices. Blend the mixture until smooth, then set aside to cool.

Cut Bread: Slice your bakery-style bread into thick 2-3 inch pieces and hollow out a small section at the top of each slice.

Fill with Bananas: Insert thinly sliced bananas into the hollowed sections of the bread, pressing gently to ensure they fit snugly.

Make Batter: Whisk together the eggs, milk, sugar, cinnamon, and vanilla in a large mixing bowl until bubbly and smooth.

Heat Oil: Heat about an inch of canola oil over medium-high heat until it reaches approximately 350°F.

Dip and Fry: Dip each stuffed slice of bread into the batter and place in hot oil. Fry for about 2-3 minutes on each side until golden brown.

Coat in Cinnamon Sugar: Remove the Tonga Toast from the skillet, roll in a mixture of cinnamon and sugar while still hot.

Serve: Place your Tonga Toast on a serving plate and drizzle with the warm strawberry compote.