Elvis' favorite sandwich supposedly was peanut butter and banana, sometimes with bacon. The King's favorite sandwich lives on in this cookie. Go with your gut --not your head -- on this one; the combination of peanut butter, bacon and bananas really is delicious. The cookie is tender and moist, thanks to the bananas and low ratio of flour, and the bacon is just a subtle undertone, not the dominant player. This would make a great breakfast or snack cookie since it has protein, fruit and legumes. I made a 1/2 recipe, printed below.
Source: New Bern Sun Journal, 11/19/08
Rating: 8 out of 10
1/2 cup smooth peanut butter
1/4 cup brown sugar
1/4 cup sugar (or sugar substitute)
1/2 egg (1-1/2 Tbsp.)
2 Tbsp. flour
1/2 tsp. baking soda
1/4 cup crispy cooked, then crumbled, bacon (about 3 strips)
1/4 cup diced firm banana (about 1/2 banana)
Heat oven to 350F. Line baking sheet with parchment paper. In a medium bowl, combine peanut butter and sugars, beating well till smooth. (Mix by hand or with electric mixer.) Beat in egg till smooth. Sprinkle the flour and baking soda over the peanut butter mixture; stir in. The dough will stiffen up, but don't worry. Gently mix in the bananas and bacon, trying not to mash the bananas.
Using slightly wet hands, roll level tablespoonsful of dough into balls and place on baking sheets, leaving about 2" between them. Dip the tines of a fork into water, then use it to flatten the cookies until they are about 2" around. Bake about 11-12 minutes. They won't look done, but take them out any way. Cool on the baking sheet 2 minutes, then remove with metal spatula to racks to cool completely. Yield: about 13 cookies