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CANDIED BACON
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Preheat oven to 400 degrees. Place the strips of bacon on an oven safe baking rack that has been lightly greased over a baking sheet lined with aluminum foil (for easy cleanup). Sprinkle brown sugar evenly (or as best you can do) over each strip of bacon (use 1 Tablespoon or so per strip).
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Bake for 10-20 minutes. About halfway during baking, flip the bacon over and sprinkle brown sugar over them again (1 Tbsp total). Continue to bake until crispy (do not burn). Remove from oven and cool the strips.
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Once crisp and cool, chop into coarse pieces. Set aside.
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BREAD:
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Reduce oven heat to 350 degrees F. Spray two 9x5-inch loaf pans with baking spray and sprinkle with flour. Set aside.
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In a large bowl, whisk together flours, flax meal, baking soda, salt, ground cinnamon and pumpkin pie spice or ground allspice. Set aside.
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In a medium bowl, whisk together mashed bananas, yogurt, and peanut butter. Stir in eggs and sugars (1 cup white and 1 cup brown). Blend mixture with a handheld mixer until smooth.
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Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Fold in the chopped cashews. Pour the batter into the prepared baking pans and sprinkle evenly with candied bacon pieces.
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Bake for 55 to 65 minutes, covering with aluminum foil halfway through baking. Remove from oven when a skewer inserted into the center of the loaf comes out clean.
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Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
