So. Wow! *exhale*
I really don’t like switching blog layouts, but as many food bloggers would tell you, most of the time it is out of pure necessity. Technology moves at the speed of light, or so it seems, and I can hardly keep up with it. I would love to pay someone to do this for me, but for now I have to do this on my own. It is still a work in progress, but if something is not working, or if you notice that something is off, please let me know. Please! I want to make this as easy as possible for you, the reader.
Somehow, during this whole blog layout change, and the making of all those Halloween treats, I even managed to bake a few things last week.
Do you ever eat peanut butter straight from the jar? If it wasn’t for owning up to it, I would eat the entire thing. I just feel uncomfortable when my husband asks, “hey where’s the jar of PB?”, and I try to look all confused, “um, um… it was on that shelf…” Yeah. That’s why I always leave a little bit in there.
But this was one of those times where I was glad that I left some in the jar. 1/3 of a cup to be exact. I was just as happy to see that my bananas were almost black – ready to be mashed and baked.
Not sure how you feel about candied bacon, but I really like it. Love it, in fact. I love bacon any way that you want to serve it to me – as they say, bacon makes everything better.
…Maybe I should call this banana bread The Elvis; he was one for PB, bacon, and bananas…
If you are iffy about including bacon (don’t forget, it’s candied) in banana bread, use only 3 slices for your first try, just to give it a taste. But I promise that once you bite into it, you will want to have used all 6 slices.
Slightly adapted from Simply Recipes
Peanut Butter Banana Bread with Candied Bacon
For the Candied Bacon
- 6 slices bacon
- 1/4 cup maple syrup
- 2 tablespoons light brown sugar
- 1/2 teaspoon cayenne pepper
For the Banana Bread
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 3 ripe bananas , mashed
- 5 tablespoons butter , melted
- 1 egg , beaten
- 1/2 cup sugar
- 1/3 cup Creamy Peanut Butter
- 1 teaspoon vanilla
- Preheat oven to 350.
- Start by making candied bacon.
- Combine maple syrup, light brown sugar and cayenne pepper in a small bowl and mix together.
- Generously rub each slice of bacon with the maple syrup mixture until evenly coated.
- Lay strips of bacon on a cooling rack; set the cooling rack over a baking sheet. You might want to cover the baking sheet with foil so that you don't ruin it.
- Bake for 20 to 25 minutes, or until caramelized.
Do not turn off the oven
- Let the bacon cool, then roughly chop.
- In a medium-sized bowl, sift together the flour, baking soda, and salt; set aside.
- Using a spoon, in a large mixing bowl mix together the melted butter and the mashed bananas.
- Mix in the beaten egg, sugar, peanut butter and vanilla.
- Continue to stir with the spoon while gradually adding in the flour mixture; mix until well incorporated.
- Fold in the chopped candied bacon.
- Pour mixture into a greased 4x8-inch loaf pan.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool, then remove it from the pan to serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.