Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah.
- 8 strips thick-cut bacon, coarsely chopped
- 1 1/2 cups creamy peanut butter
- 8 tablespoons (4 ounces) unsalted butter, softened
- 2 tablespoons granulated sugar
- 8 (1 inch-thick) slices brioche loaf (see note)
- 1/4 cup packed dark brown sugar
- 3 tablespoons bourbon
- 4 ripe but firm bananas, sliced into 1/4-inch thick rounds
Cook bacon in large nonstick skillet over medium heat until crisp, 6 to 8 minutes. With slotted spoon, transfer bacon to paper towel lined-plate and cool to room temperature, about 5 minutes. Stir into peanut butter; reserve.
Transfer rendered fat to small bowl.
Combine butter and granulated sugar in small bowl. Stir in 2 tablespoons reserved bacon fat. Spread on 1 side of each bread slice.
Heat 2 tablespoons fat in now empty skillet over medium-high heat. Add bananas and brown sugar and cook until caramelized, 2 to 3 minutes. Remove from heat, add bourbon, and ignite with match. When flames die down, transfer to plate.
Spread each sliced of bread (on the plain side) with about 3 tablespoons peanut butter mixture.
Distribute banana slices evenly among 4 bread slices, then invert remaining 4 slices over them and press gently to adhere.
Heat skillet over medium heat. Cook sandwiches, 2 at a time, until crisp and golden, 2 to 3 minutes per side. Transfer to cooling rack and allow to set about 3 minutes prior to serving. Serve warm.
large nonstick skillet, paper towels, cooling rack