Banana Bread French Toast Cupcakes With Bourbon Can

Name: Banana Bread French Toast Cupcakes With Bourbon Candied Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Banana Bread French Toast Cupcakes; 1/2 cup over-ripe bananas, mashed (about 2 bananas); 1 1/4 cups all-purpose flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 3/4 cup granulated white sugar; 1/3 cup canola oil (or other neutral flavoured oil); 2/3 cup milk; 2 teaspoons pure vanilla extract; Maple Cream Cheese Frosting and Bourbon Candied Bacon; 4 ounces cream cheese (room temperature); 1/2 cup unsalted butter (room temperature); 1/2 teaspoon salt; 2 tablespoons maple syrup; 2 1/4 cups confectioner's/icing sugar (sifted); 8 ounces double smoked bacon, brunoise (small dice); 1/4 cup brown sugar; 3 tablespoons water; 1/4 cup Jack Daniels bourbon

Servings: persons

Banana Bread French Toast Cupcakes
1/2 cup over-ripe bananas, mashed (about 2 bananas)
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup granulated white sugar
1/3 cup canola oil (or other neutral flavoured oil)
2/3 cup milk
2 teaspoons pure vanilla extract
Maple Cream Cheese Frosting and Bourbon Candied Bacon
4 ounces cream cheese (room temperature)
1/2 cup unsalted butter (room temperature)
1/2 teaspoon salt
2 tablespoons maple syrup
2 1/4 cups confectioner's/icing sugar (sifted)
8 ounces double smoked bacon, brunoise (small dice)
1/4 cup brown sugar
3 tablespoons water
1/4 cup Jack Daniels bourbon

1
Preheat oven to 350*F and line muffin tin with paper liners.
2
Mash banana with a fork or electric mixer.
3
In a large bowl, sift together dry ingredients, and mix well.
4
In a smaller bowl whisk together oil, milk, vanilla and banana.
5
Stir or fold wet mixture into dry. Mix just until flour is combined. Small lumps are fine.
6
Fill cupcake liners about 2/3 full. For standard size cupcakes bake 25 - 30 minutes. (Miniature cupcakes will take 13 - 18 minutes, and jumbo cupcakes will take 30 - 40 minutes... just test with a toothpick if unsure). Tops should spring back when lightly touched.
7
Cool in pan on a wire rack for 10 minutes, then remove from pan and cool completely.
8
Whip cream cheese, butter, salt, vanilla and maple syrup with an electric beater until smooth and creamy.
9
Add icing sugar in 1/2 cup batches, increasing beater speed with every addition.
10
** If frosting is not maple-y enough for your tastes, you can adjust it by adding more, but you may also need to add more icing sugar to tighten up the frosting, since adding more maple syrup will loosen it. **
11
Frost cupcakes as desired. I usually use a 1M star tip, because I think it looks the prettiest. Frosting can be piped or spread on with a butter/palate knife.
12
For the candied bacon: cut bacon into a very small dice and render in a frying pan until crisp (however crisp you like your bacon). Using a slotted spoon, remove bacon from grease and place on paper towels to drain. In a small pot stir together brown sugar, water and bourbon. Reduce over very low heat until syrupy in consistency. Place drained bacon in a small bowl. Pour bourbon syrup over bacon and stir with a spatula until bacon is coated. Spread candied bacon on a parchment or Silpat lined baking sheet and place in freezer until set (about 10 - 15 minutes). Crumble and sprinkle on top of iced cupcakes!

1460

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Banana Bread French Toast Cupcakes, 1/2 cup over-ripe bananas, mashed (about 2 bananas), 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, and more.

Yes, Banana Bread French Toast Cupcakes With Bourbon Candied Bacon falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Bread French Toast Cupcakes With Bourbon Candied Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions