Banana and Bacon “Bread”
Our Farm Foodie sent me this recipe from Epicurious.com. I couldn’t believe it, it seemed so wrong, yet so inexplicably right. Initially it was for cookies, but many of the reviews said that it had a more cake-like consistency. So I tried it out, and they were right. I actually liked them as cookies, but then I figured why not use it to make a loaf?
I had just happened to get some bananas in my Full Circle order last week that were in perfect condition for this sort of recipe. If you just received your order or are buying fresh bananas from the store and don’t want to wait for them to ripen; peel, slice and bake them in a 400 degree oven for 10-15 minutes and they will mush easily.
If you like your banana bread to have a denser, more bread-like consistency, you can omit the baking powder and add 1 tsp of baking soda instead of the amount listed below. But really I loved the soft, moist, cake-like consistency of this loaf. Plus, A little peanut butter frosting might just make each bite a sweet and gooey treat!
Again, if you’d like these to be cookies, and you’re more the traditional cookie eater, remove the baking powder and adjust the baking soda as above. Also, use only one egg and cut out 1/2 cup of the flour. This will give the cookies a less airy and fluffy quality and make them a bit crunchier.
Anyway you go about it, these are delicious.
- 2 1/2 cups sifted all-purpose flour
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, room temp
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 bananas, mashed (about 1 1/3 cups)
- 1/2 pound bacon, cooked crisp, chopped
- 1 T bacon fat, reserved
- Preheat the oven to 400 degrees. In a large mixing bowl, sift together first five ingredients. Using a hand mixer cream butter and sugar together until well incorporated, add eggs one at a time and mix well. Mix in vanilla. Add sugar mixture into dry ingredients and mix until all dry ingredients have been mixed in.
- Combine bananas until batter is soft and doughy. Fold in bacon pieces. Use reserved bacon fat to grease a 8 1/2x4 1/2x2 ½ loaf pan. Scoop in batter until 2/3 from top (any reserve batter can be made into cookies).
- Sprinkle with sugar. Bake for 20-25 minutes, until top and sides begin to brown or until a toothpick inserted into the center comes out clean. Let cool for five minutes, remove from pan and slice. Serve with butter.