I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
PB, Bacon & Banana
...in your mind.
PB, Bacon & Banana

PB, Bacon & Banana

Ingredients

  • 1 cup all purpose flour plus 6 tablespoons, you’ll see
  • Big pinch Kosher salt & fresh ground pepper
  • 1/2 teaspoon cayenne
  • 1/2 pound bacon
  • 2 cups dry roasted peanuts
  • 1 tablespoon honey
  • 1 teaspoon oil
  • Kosher salt, if needed
  • 2 ripe bananas
  • 1 egg
  • Pinch salt & pepper
  • 6 tablespoons flour
  • 1 tablespoon maple syrup
  • 2 cups crushed corn flakes - not 2 cups THEN crushed
  • Oil for cooking
  • Bread for toasting

Directions

  1. Heat oven to 400
  2. Combine 1 cup of the flour, s&p and cayenne on a plate, mix well
  3. Lightly coat both sides of each piece of bacon, shake off excess and put on a rack on a baking sheet
  4. Bacon until beautifully golden, 30-35 minutes
  5. Put peanuts in a processor with the ‘S’ blade and mix until becoming pb - this will take a solid couple minutes, but it’s very cool
  6. Add the honey, whiz again and taste and add salt if you want - set aside (it’ll keep a couple months in the fridge)
  7. Mash banana in a bowl then add the egg, remaining 6 tablespoons flour, syrup and a salt & pepper - stir well to combine
  8. Heat enough oil to cover the bottom of a pan to about 350 degrees, or until a little of the banana mixture will sizzle when put in
  9. Spread out the cornflakes on a plate, and put spoonfuls of about 2 tablespoons of the banana mixture at a time into the flakes
  10. Cover with the cornflakes, then lifting carefully with a large spoon gently lay into the oil
  11. Cook until golden and crispy - a couple minutes each side - then put on paper towels and keep warm in a 250 oven if not using right away
  12. Build the sando: toast, pb, bacon and a few fritters
  13. Oh snap!
PB, Bacon & Banana

PB, Bacon & Banana

Ingredients

  • 1 cup all purpose flour plus 6 tablespoons, you’ll see
  • Big pinch Kosher salt & fresh ground pepper
  • 1/2 teaspoon cayenne
  • 1/2 pound bacon
  • 2 cups dry roasted peanuts
  • 1 tablespoon honey
  • 1 teaspoon oil
  • Kosher salt, if needed
  • 2 ripe bananas
  • 1 egg
  • Pinch salt & pepper
  • 6 tablespoons flour
  • 1 tablespoon maple syrup
  • 2 cups crushed corn flakes - not 2 cups THEN crushed
  • Oil for cooking
  • Bread for toasting

Directions

  1. Heat oven to 400
  2. Combine 1 cup of the flour, s&p and cayenne on a plate, mix well
  3. Lightly coat both sides of each piece of bacon, shake off excess and put on a rack on a baking sheet
  4. Bacon until beautifully golden, 30-35 minutes
  5. Put peanuts in a processor with the ‘S’ blade and mix until becoming pb - this will take a solid couple minutes, but it’s very cool
  6. Add the honey, whiz again and taste and add salt if you want - set aside (it’ll keep a couple months in the fridge)
  7. Mash banana in a bowl then add the egg, remaining 6 tablespoons flour, syrup and a salt & pepper - stir well to combine
  8. Heat enough oil to cover the bottom of a pan to about 350 degrees, or until a little of the banana mixture will sizzle when put in
  9. Spread out the cornflakes on a plate, and put spoonfuls of about 2 tablespoons of the banana mixture at a time into the flakes
  10. Cover with the cornflakes, then lifting carefully with a large spoon gently lay into the oil
  11. Cook until golden and crispy - a couple minutes each side - then put on paper towels and keep warm in a 250 oven if not using right away
  12. Build the sando: toast, pb, bacon and a few fritters
  13. Oh snap!