-
1
Make the shortcakes: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels.
-
2
Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside.
-
3
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
-
4
Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine.
-
5
Add the butter and pulse until the mixture looks like coarse meal.
-
6
Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together.
-
7
Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle.
-
8
Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet.
-
9
Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts.
-
10
Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes.
-
11
Transfer to a rack to cool completely.
-
12
Meanwhile, make the whipped cream: Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.
-
13
Make the caramel: Combine the granulated sugar, 3 tablespoons water and the cream of tartar in a medium saucepan.
-
14
Cook over medium-high heat, swirling the pan occasionally but not stirring, until the mixture is light amber, about 7 minutes.
-
15
Remove from the heat and carefully stir in the heavy cream and rum (the mixture will bubble).
-
16
Return to medium heat and simmer until slightly thickened, about 1 minute; add the bananas and roughly chopped bacon.
-
17
Split the shortcakes.
-
18
Top with the banana mixture and peanut butter whipped cream.
-
19
Photograph by Yunhee Kim
