Breakfast breads are the best way to slide back into a work week. Even one that's shorter by a day.
And ripe bananas can only be kept in one's freezer so long, until they become toe-seeking missiles.
No one likes banana-stubbed toes. No matter what day of the week it is.
Better get to bread-making.
Start with the bacon. Put brown sugar and some espresso powder on it. Bake it. Chop it up.
Then cream the butter and sugar.
Beat in 2 eggs.
Toss in the defrosted banana moosh.
Dissolve the rest of the espresso powder in a bit of water and toss it in.
Sift together the dries.
Right into the bowl.
Bacon bits are delicious. Toss half in the batter and sprinkle half on top.
Be sure to let it sit for 20 minutes. Delayed gratification is ok. Promise.
Bake for 60 minutes or so, until the toothpick comes out clean!
Espresso Bacon Banana Bread
Makes 1 loaf
Adapted from my Momma's recipe
6 strips of bacon
3 tbsp. brown sugar
2 tsp espresso powder - separated
1/2 c. butter, softened
1 c. sugar
3 mooshy ripe bananas
2 c. flour
1 tsp salt
1 tsp baking soda
Preheat oven to 375 degrees. Place strips of bacon on a cooling rack over a rimmed, foil-lined sheet pan. Mix the brown sugar with 1/2 tsp of espresso powder. Sprinkle over the bacon. Bake until crispy (25-30 mins). Once cooled, chop into smallish bits.
In a large bowl, cream the butter and sugar. Add the eggs, and beat again. Moosh and scrape the 3 ripe bananas into the bowl. Take the 1 1/2 tsp of espresso powder and dissolve in a tablespoon of water. Add to the bowl. Blitz till all mixed.
Sift the flour, salt and baking soda into the bowl. Blitz again.
Fold in 1/2 your bacon chunks. Pour the batter into a well-greased loaf pan. Sprinkle the rest of the bacon on top. Let sit 20 minutes.
Bake at 350 degrees for 60+ minutes, until a toothpick comes out clean.