It’s time to take full advantage of the fall harvest, so when life gives you bananas, make Coconut Bacon Banana Bread! Why settle for the same ol’ bread recipe that you’ve made year after year when you can present to your next potluck gathering this hearty, “smokey and seductive” loaf?

After baking two loaves, one a bacon-lover and the other a veggie-lover version — I was surprised to find that the fakin’ bacon batch had a much heartier, smokier, bacon flavor! Thus, I encourage all bacon lovers looking for a distinct flavor in your bread to give fakin’ a chance! Are you ‘b-ready’ to take your taste buds down a different path?

Coconut Bacon Banana Bread

1 ¼ cups sugar
½ cup butter or margarine, softened
2 eggs
1 ½ cup mashed very ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup organic coconut flakes
1 package medium-sliced bacon or vegetarian bacon

FOR BACON
Pre-cut ¾ package (about 10-16 slices) of bacon into ¼ sized bits, or to your desired size. Cook bacon bits on a pan until well-done, and transfer bits to a paper towel to soak up excessive grease. Set cooked bacon aside.

FOR BREAD
1. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ inches, or 1 loaf pan, 9 x 5 x 3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in coconut flakes and bacon pieces. Pour into pan(s).
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 ¼ hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Do you have a kickin’ bread combination that you’ve tested and would like to share?