Now You’re Bakin’ With Bacon!

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?

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About Julianne

Julie is a modern day Renaissance woman and die-hard bloody mary enthusiast. When she’s not sprinkling magic fairy dust onto ModCloth’s social media channels, you can find her eclectic point of view on food, fashion, music, and DIY documented here!

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8 Responses to Now You’re Bakin’ With Bacon!

  1. bey 10/26/2010 at 2:10 pm #

    Holy Mother. I am going to bust this one out at the next brunch.

  2. Desiree 10/26/2010 at 2:26 pm #

    Wow that sounds like a lot of bacon in there. Haha I don’t even know what to think about this recipe, it’s so weird I might just have to try it. I think I’ll stick with vegetarian bacon version though. Do you think it would work with turkey bacon too?

  3. Annie (ModCloth) 10/26/2010 at 4:25 pm #

    The veggie version was seriously amazing! You’ve opened my eyes to the world of bizarre flavor combinations, Julie!

  4. Antoinette 10/26/2010 at 5:17 pm #

    i’ve tried the bacon doughnut but this recipe sounds more interesting- a combination of coconut and bacon? craaazzzayyy
    http://amonceau.blogspot.com

  5. Bri 10/26/2010 at 5:31 pm #

    more recipes with bacon please!!

  6. Jenni 10/27/2010 at 10:14 am #

    That sounds pretty amazing. I’m going to make a vegan version of this for VeganMofo in November.

  7. Ursi 10/27/2010 at 5:47 pm #

    Omgosh! This sounds soooo good. My boss is a baker, so I’ll let her know about this recipe when I see her tomorrow. But this sounds absolutely DELICIOUS!

    I just recently became a vegetarian, so I’ll be using the veggie version of the recipe. Although, making the bacon one for my someone would be kinda awesome. >_>’

    Thanks a lot!

  8. Maeve 11/23/2010 at 12:28 pm #

    I baked this recipe with pre-cooked bacon and it was delicious! I highly recommend this dish, it is incredibly easy to make!
    Most of my friends were a bit put off by the idea at first, but as soon as they tried it, they were converted.
    I will have to try with vegetarian soon.

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