Whiskey and Bacon Banana Bread

“Just ALL kinds of wrong!”

Ingredients

  • butter-flavored cooking spray (such as Pam(R))
  • 3 very ripe bananas
  • 1 tablespoon vanilla extract
  • 1 tablespoon banana extract
  • 1 1/2 fluid ounces whiskey and honey liqueur (such as Jack Daniel’s Tennessee Honey(R))
  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 3 tablespoons bacon drippings
  • 5 slices cooked bacon
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray.
  2. 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.
  3. 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.
  4. 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.