Who doesn’t like banana bread and who doesn’t love bacon? This is so yummy, moist and delicious!
|1 Pkg||(375 g) Schneiders® Bacon, chopped|
|1/4-1/2 cup||(60-125 mL) Vegetable oil|
|1 3/4 cup||(425 mL) All purpose flour|
|1 1/2 tsp||(7 mL) Baking soda|
|3/4 tsp||(4 mL) Kosher salt|
|1 1/2 cups||(375 mL) Sugar|
|1 cup||(250 mL) Mashed ripe bananas (about 2 large bananas)|
|1 tsp||(5 mL) Vanilla extract|
|1 cup||(250 mL) 2% milk|
HEAT a large skillet over medium-high. Add bacon and cook for 10-12 minutes, stirring occasionally until crisp and golden. Remove from the pan using a slotted spoon. Pour the bacon drippings into a 1-cup (250 mL) measuring pitcher. Add enough oil to the bacon drippings to make ¾ cup (175 mL). Set aside.
PREHEAT the oven to 350F (180°C). Lightly spray a 9x5x3” (23x13x7 cm) loaf pan with non-stick cooking spray.
COMBINE flour, baking soda and kosher salt in a medium bowl. Whisk together eggs, sugar, bananas, vanilla, and bacon drippings with oil in a separate large bowl. Stir in dry ingredients along with bacon bits until just combined.
POUR the mixture into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick, when inserted into the center of the loaf comes out clean. Let cool for 15 minutes. Run a knife around the inside of the pan and turn bread out onto a rack to cool.
Meanwhile, whisk together well all the ingredients for the egg wash. Once cooled, slice the banana bread into 2” inch slices and dip each slice into the egg wash. In a large saute pan over medium high heat, add the butter and fry each piece until the egg has cooked and the French toast is golden brown.
Serve with spiced whipped cream.
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