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This recipe for WHISKEY and BACON BANANA BREAD, by , is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Buss


Butter flavored cooking spray
3 very ripe bananas
1 Tbls vanilla extract
1 Tbls Banaba extract
1 1/2 fluid ounces whiskey and honey liqueur (such as Jack Daniel’s Tennesssee Honey)
1 Cup butter
2 Cups white sugar
4 eggs
3 Tbls bacon drippings
5 slices cooked bacon
1 1/4 cups all purpose flout
1 tsp salt
1/2 tsp baking powder

Preheat oven to 325º Spray 5 mini loaf pans with cooking spray

Cook bacon saving 3 Tbls drippings

Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a mixer and mix well. Transfer banana mixture to a bowl.

Beat butter, sugar, eggs, and bacon drippings in a clean bowl using mixer until batter mixture is fluffy, about 3 min. Stir banana mixture into butter mixture.

Place mixture slices into a food processor and pulse until finally 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.

Bake in the preheated oven until toothpick inserted in the middle of loaf comes out clean or with moist crumbs, about 45 minutes

Personal Notes:
Personal Notes:
Prep 15 min
Cook 45 min
Ready in 1 hour




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