📝 About This Recipe
Legend has it that this decadent combination was the absolute favorite of Elvis Presley, embodying the soulful, indulgent spirit of Southern comfort food. This recipe elevates the classic sandwich with thick-cut brioche, caramelized honey-glazed bananas, and a hint of salty crunch from crispy bacon. It is a harmonious marriage of sweet, savory, and creamy textures that creates a truly legendary breakfast experience.
🥗 Ingredients
The Foundation
- 4 slices Brioche or thick-cut white bread (at least 1-inch thick)
- 1/2 cup Creamy peanut butter (high-quality, slightly warmed for easy spreading)
- 3 tablespoons Salted butter (softened to room temperature)
The Filling
- 2 Ripe bananas (firm but speckled with brown spots)
- 4 strips Thick-cut smoked bacon (cooked until extra crispy)
- 2 tablespoons Wildflower honey (for drizzling)
- 1/4 teaspoon Ground cinnamon
- 1 pinch Flaky sea salt (to balance the sweetness)
Garnish and Finishing
- 1 teaspoon Powdered sugar (for dusting)
- 2 tablespoons Maple syrup (optional, for serving)
👨🍳 Instructions
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1
Begin by cooking your bacon strips in a cold skillet over medium heat, flipping occasionally until they are deeply browned and very crispy. Drain on paper towels and set aside.
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2
Peel the bananas and slice them into 1/4-inch thick rounds. If you prefer a more rustic feel, you can slice them lengthwise instead.
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3
Lay the four slices of brioche on a clean workspace. Spread a generous, even layer of peanut butter (about 2 tablespoons per slice) onto one side of each piece of bread.
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4
On two of the slices, arrange the banana rounds in a single, overlapping layer on top of the peanut butter.
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5
Drizzle the honey over the bananas and sprinkle lightly with ground cinnamon and a tiny pinch of flaky sea salt.
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6
Break the crispy bacon strips in half and place two strips (four halves) over the honey-drizzled bananas.
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7
Place the remaining two slices of bread, peanut butter side down, onto the banana-bacon stacks to close the sandwiches.
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8
Generously butter the outside of the sandwiches (top and bottom) with the softened salted butter, ensuring you reach the very edges for a uniform golden crust.
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9
Preheat a large non-stick skillet or cast-iron griddle over medium-low heat. It is vital not to rush this; low heat ensures the peanut butter melts without burning the bread.
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10
Place the sandwiches in the skillet and cook for 3-4 minutes on the first side. Use a spatula to press down gently, encouraging the ingredients to fuse together.
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11
Carefully flip the sandwiches once the bottom is a deep golden brown. Cook for another 3 minutes until the second side matches the first and the peanut butter is visibly oozing.
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12
Remove from the heat and let the sandwiches rest for 60 seconds. This prevents the hot filling from sliding out when you cut into them.
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13
Slice diagonally with a serrated knife and dust lightly with powdered sugar before serving warm.
💡 Chef's Tips
Use high-quality brioche or challah; the high egg and butter content in the bread creates a superior 'custardy' crunch compared to standard white bread. If you want an even more authentic 'Elvis' experience, lightly mash the bananas with a fork before adding them to the sandwich for a gooey texture. Avoid natural peanut butters that are too oily for this specific recipe, as they can make the bread soggy during the griddling process. For a vegetarian version, swap the bacon for a sprinkle of toasted pecans or walnuts to maintain that essential salty crunch. Always cook over medium-low heat; the high sugar content in the honey and brioche means the sandwich can go from golden to burnt very quickly.
🍽️ Serving Suggestions
Serve alongside a cold glass of whole milk or a hot cup of strong black coffee to cut through the richness. A side of fresh berries or a sharp fruit salad provides a bright acidity that balances the heavy flavors. For an over-the-top brunch, serve with a small ramekin of warm maple syrup for dipping. Pairs wonderfully with a side of Greek yogurt if you want to add a tangy element to the plate.