This smoothie is fantastic for breakfast and, occasionally, dinner! Any combination of juices or even soy milk can be used in place of orange juice. More of a milkshake flavor is added by the soy milk than by the juice.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 15 |
| Yield: | 5 mini loaves |
Ingredients
- butter-flavored cooking spray (such as Pam®)
- 3 very ripe bananas
- 1 tablespoon vanilla extract
- 1 tablespoon banana extract
- 1 ½ fluid ounces whiskey and honey liqueur (such as Jack Daniel’s Tennessee Honey®)
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 3 tablespoons bacon drippings
- 5 slices cooked bacon
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray.
- Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture.
- Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans.
- Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.
- I know sugar is not a wet item…blame the Jack Daniel’s(R). Add a caramel-Jack-honey sauce to make these even better!
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 454 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I had this idea in my head while starring at the brown bananas in my fridge! Found your recipe and it was a delicious hit! I did add a few extras. In the wet mixture I added peanut butter and maple syrup. I used a bunt pan (kids unloaded dishwasher so loaf pan is MIA) and while it was baking, made a caramel sauce on the stove and when it was cool, I whisked in peanut butter, maple extract and a little more bourbon. Poured it over the cake when it was done with a sprinkle of bacon to top it off! AMAZING!
This was outrageously good! I made it for Thanksgiving and it was a major hit. Since then I’ve made it several times and I have swapped out a few ingredients. I’ve used Bob’s Red Mill Paleo baking flour for a gluten free version and it is awesome. My husband loves peanut butter and banana so I used Screwball Peanut Butter whiskey instead of the Jack Daniels and oh WOW!! Great recipe!!
Just made this and it is SO GOOD! I substituted the butter for yogurt and use gluten free all purpose flower.
Had no idea this had been published… thanks!! I found the readers’ reviews very helpful. Note I do add honey to the banana mixture now, and I don’t ever skip the banana extract or the flavor will get lost. I have not tried this yet, but I thought about making candy bacon and adding a struesel topping for the top with the bacon in that, rather than putting the bacon inside .
Whiskey, bananas and bacon – as the submitter states “Just ALL kinds of wrong!” I was intrigued with this recipe since ‘It’s A New Day’ pointed it out. I went to the liquor store and purchased a small airplane size bottle of Wild Turkey American Honey ® Bourbon Whiskey for this recipe. The liquor store owner wants a loaf of this bread to try it out. It is quite different than any banana bread I have tried. The liquor taste really is lost in the bread, but the bacon flavor is not. I can’t say we loved this bread, but we didn’t dislike it, either. It definitely is better the second day once the flavors had time to meld. We actually liked it best toasted for breakfast rather than eating it as a quick bread. My 5 loaves baked in 35 minutes. Thanks “HappyAZGirl” for sharing your recipe and having me step outside of comfort zone as far as banana bread is concerned.
I really really wanted to like these. I tried the recipe twice, but the bourbon flavor got lost both times even after I added more. The original recipe is too sweet and overpowers the bacon perhaps some honey instead would boost the flavors.
Made into one loaf … Delicious!!!
I’m the only one who has tasted this so far and I find it hard to rate. I don’t love it but don’t hate it. I only made one change to the recipe by using all vanilla extract. I did not want to buy banana extract which I would probably never use again. The banana taste in the final product is not pronounced which probably could be helped with the banana extract. You can taste the whiskey and you can taste the bacon. I think I’m disturbed by the bits of bacon in the bread. They just don’t seem to belong. I think for my preference the bacon and drippings could be left out altogether for a better final product. I will update when DH tastes it and then when he takes it to work for his coworkers to try. ***Update: the bread was more appealing when it had cooled and sat for a while. I still am not fond of the bacon bits. DH could not identify what was in it but he did guess alcohol although he thought vodka. The people at his office snapped it up as usual and most had positive reviews. He asked that I make this again only in mini muffin tins.