2 1/2 matzo crackers (I like lightly salted), crushed into smallish pieces
2 large eggs
1/2 cup whole milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup maple syrup
Pinch of salt
1/2 cup pecans, chopped
1 medium banana, split in half and sliced
1 tablespoon butter
Dollop of yogurt, optional to serve
Crush matzo crackers into a large bowl. In a separate medium-sized bowl, whisk milk, eggs, cinnamon, vanilla, salt and syrup until combined. Pour liquid mixture over crackers. Let stand for about 5 minutes (the crackers will absorb much of the liquid). Cut the banana into slices, add half to the matzoh-egg mixture, reserve other half for garnish.
Heat the butter in a large skillet on medium-high heat. Pour matzoh-egg mixture into the pan. Cook for about 5 minutes, until lightly golden and egg is cooked through. Serve with reserved banana slices, pecan pieces, a dash of cinnamon and extra maple syrup, if desired. A dab of whole yogurt is a nice garnish too, although not required.