Elvis Banana Bread Recipes

ELVIS BANANA BREAD

Steps:

• Preheat oven to 350º.
• Line a loaf pan with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking soda and salt. Set aside.
• In another large bowl, mix together butter, sugar, egg and egg yolk, peanut butter, sour cream and vanilla. Add mashed bananas and stir until combined.
• Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, peanut butter chips, and most of the bacon (reserve some for topping) and transfer to prepared loaf pan.
• Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.
• Make glaze: Whisk together melted peanut butter, powdered sugar and salt. Drizzle over cooled banana bread and sprinkle with remaining bacon bits.

ELVIS BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk bananas, eggs, peanut butter, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaves and freeze. To use, thaw at room temperature or, if desired, microwave each loaf on high for 60-75 seconds or until heated through.

ELVIS BANANA BREAD

Steps:

• Preheat the oven to 350°F. Butter two 8½ X 4½ bread pans.
• Cream the butter and peanut butter. Add the sugar and mix until combined. Slowly beat in eggs and vanilla. Then add the bananas.
• In another bowl whisk together the flour, baking soda, baking powder, and salt. Add the dry mixture to the wet and mix until just combined.
• Stir in the mini chocolate chips. Divide the batter evenly between the two prepared pans and bake for 45 - 50 mins (see note).
• While the bread bakes, place a wire rack on a baking sheet. Mix the brown sugar and cinnamon together in a shallow dish and sort of dredge the bacon strips through the mixture. Lay the bacon strips flat across the wire rack, careful to tuck in any excess so it's dripping on the baking sheet and not in the oven.
• During the last 15 minutes of baking, loosely tent the bread to keep it from getting too dark on top. Place the pan with the bacon in the oven on the rack below the bread.
• You'll want to watch the bacon closely -- bake time can range from 7 to 15 minutes depending on the thickness of your bacon. It will be crisp and golden when it's ready; not too dark.
• Let the bread and the bacon cool just a bit before turning out of the pans. Make your glaze by stirring together the powdered sugar and milk, adding the milk just a little at a time to reach a good consistency. Spoon it over the cooling loaves (it's best to do this while they are still warm). Crumble the bacon over each loaf.
• Let them cool almost completely before slicing to serve.

ELVIS PRESLEY'S FRIED PEANUT BUTTER AND BANANA SANDWICH

Steps:

• Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.

ELVIS PRESLEY'S GRILLED PEANUT BUTTER AND BANANA SANDWICH

Steps:

• Spread peanut butter on one slice of bread.
• Mash banana and spread it on the other slice of bread.
• Put the slices together to form the sandwich.
• Melt butter (not the peanut butter) in a frying pan.
• Fry the sandwich in the pan on both sides until it's golden brown.

THE ELVIS PEANUT BUTTER BANANA BURGER

Steps:

• Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
• Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
• Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
• Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.

ELVIS'S BANANA SANDWICHES

Steps:

• Prepare and bake bread according to package directions, using a greased 9x5-in. loaf pan., Cut cooled bread into 12 slices. Toast slices until golden brown. In a small bowl, beat the peanut butter, cream cheese and honey until smooth; spread 1 tablespoon over each of six toast slices. Layer with bananas. Spread remaining peanut butter mixture over remaining toast slices; place over top.

BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
• Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
• Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
• Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
• Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
• Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
• Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.