I do not know much about Elvis, truth be told. I may have heard his songs maybe once or twice, but I couldn’t tell you if it was him or not. There are only three things I know about Elvis.
1. Elvis is no longer with us
2. He used to say ” Thank you very much” in a certain tone of voice
3. He used to eat peanut butter sandwiches with bacon and banana
I don’t really care for his music much, let’s be honest, but what I can thank him for is this nutty, piggy totally bananas combination he came up with. What an awesome combination of sweet and salty, which if you haven’t already guessed I’m a huge fan. Salted caramel cupcakes, salt (smoked bacon smelling kind of salt) sprinkled on cookies, salted caramel popcorn cake and a few other bits that haven’t even made it to the blog yet.
These doughnuts/donuts however you want to spell it are stupidly quick and easy. They are the cake doughnut kinds without having to use a special doughnut pan.
And they have bacon, so you can totally have them for breakfast
Although bacon isn’t just for breakfast time.
Did I mention that these are dipped in a brown butter, bacon fat, roasted banana maple glaze with just a smidge of peanut butter?
How could you forget that. Perfect little balls coated in heaps of flavour topped with a little shard of maple caramelised bacon. Yum Yum Yum!
Now you understand why it is very to easy eat 6 of these. Since these are baked, you’re sort of replacing a lot of oil with just a little but oh so flavoursome bacon dripping.
Makes 24 mini holes
For the doughnut holes…
85g butter, softened
1 tsp vanilla extract
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
1/2 tsp salt
For the maple bacon…
6 strips of streaky bacon
3 tbsp maple syrup
pinch of black pepper
For the glaze…
1 over ripe banana
230g icing sugar
50ml maple syrup
1 tbsp bacon fat
1 tsp peanut butter
For the assembly…
24 doughnut holes
1 batch of maple glaze
Bacon strips cut into 4
- Grease a 24′ hole or 2 x 12′ hole mini muffin tin with melted butter and set aside
- Cream the butter and sugar together, till pale and fluffy.
- Add the remainder of the ingredients and mix till just combined.
- Leave to rest in the fridge for 5 mins.
- Preheat the oven to 170C. Stir the batter before scooping a tsp of the mixture into the muffin tin.
- Bake for 14-17 mins rotating the pans halfway during cooking. The tops should be a pale golden colour and a skewer comes out clean.
- For the bacon: Place the bacon on a tray. Brush on the maple syru
- Sprinkle on some black pepper and bake at 190-200°C until caramelised.
- Drain off the grease and reserve for glaze
- Roast the banana at 190°C till the skins go black. When cool enough to handle peel and then puree.
- Pass the puréed banana through a sieve.
- Heat the butter till golden brown then add the peanut butter and stir to melt.
- Gradually add all the wet ingredients.
- Dip one of the holes in the glaze. It should give it a nice even visible coat. If it is too thin add more icing sugar, too thick add a tbsp of milk till right consistency.
- For the assembly: Dip the doughnut holes in the warm glaze and place a cooling rack with a tray or plate underneath to catch the drips.
- While the glaze is wet top with a strip of bacon, banana chips and peanuts or any combination of the 3.
Oh So Sweet Baker’s Notes
- If you’re bacon doesn’t produce that much fat replace it with melted butter instead.
- To make this dairy free, use dairy free margarine instead of butter and replace the egg with 1 mashed banana
Oh So Sweet Baker x