One of my all time favorite sandwiches as a kid was the Peanut Butter and Banana Sandwich. I would eat them as an afternoon snack right after school nearly every single day. Sometimes, I'd even forego the bread sometimes and just chow down on the peanut butter and bananas. As an adult, I was introduced to the Elvis version of my beloved sandwich. His favorite sandwich was the Peanut Butter and Banana sandwich with one extra ingredient…BACON.
1.) Heat the oven to 375˚F.
2.) Place the bacon slices on a wire rack, sitting on a cookie sheet lined with foil.
3.) Bake for 25-35 minutes (your oven will vary) until the bacon is crispy.
4.) While the bacon is cooking, slice the bananas on an angle, about 1" thick.
5.) Add the butter into a Cast Iron Skillet turned to low-medium heat. Let it melt.
6.) Add in the sliced bananas. Cook till slightly browned.
7.) Add in the dark brown sugar and let it incorporate into the bananas. You want it to get thick kind of like gravy.
8.) Add in the vanilla and bourbon. Stir to combine both ingredients. Turn the heat down to low and continue cooking.
9.) Slice the Mini Brioche Loaf in about 1-inch thick slices.
10.) Add the eggs, milk, vanilla, cinnamon, nutmeg and salt in a medium sized bowl. Whisk the ingredients together.
11.) Soak a slice of the brioche in the dredge mixture for a few minutes, allowing the brioche to soak up the mixture.
12.) Heat a non-stick skillet to medium heat. Once the pan is hot, add 1 tablespoon of butter and let melt. Toast it in the skillet for 2-3 minutes per side.
13.) Slather on peanut butter on the cooked French Toast.
14.) Layer on the bacon pieces.
15.) Add in some of the caramelized bananas.
16.) Slather on the peanut butter on the other slice of bread.
17.) Place on top of the sandwich. Add some more of the caramelized bananas and dust with powdered sugar.