Peanut Butter and Bacon on Banana Bread
4 tablespoons unsalted butter, softened, plus more for buttering
1/3 cup tightly packed dark brown sugar
2 large eggs, at room temperature
1/3 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
1/4 cup pure maple syrup
1½ cups all-purpose flour
1 cup walnuts, coarsely chopped
4 tablespoons smooth peanut butter
4 strips of bacon, cooked until crisp and drained on paper towels
Preheat the oven to 350º. Butter a 4½-by-8½-inch loaf pan, then line the bottom with parchment paper and butter the paper.
In the bowl of a standing mixer, cream the butter and brown sugar at high speed for 5 minutes. Add the eggs, 1 at a time, and beat until fluffy. Add the whole wheat flour, baking powder and salt; mix until blended. Add the bananas and maple syrup; mix until just blended. Add the all-purpose flour and mix at low speed until just blended. Stir in the walnuts and scrape the batter into the prepared loaf pan.
Bake the banana bread until a toothpick inserted in the center comes out clean, about 45 minutes. Let the bread cool in the pan for 10 minutes, then invert onto a rack and let cool completely, about 30 minutes.
Slice four ½-inch-thick slices from the bread. Spread 2 of the slices with the peanut butter, then top each with 2 strips of the cooked bacon and another slice of bread. Wrap up the remaining banana bread for snacking.