1 1/2 pounds Jones Dairy Farm Dry Aged Bacon
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup plus 3 tablespoons half and half, divided
1 teaspoon vanilla extract
1 1/2 tablespoons plus 1 teaspoon instant espresso coffee granules, divided
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup mashed very ripe bananas, about 2-3 bananas
2 tablespoons finely chopped walnuts
1 cup powdered sugar
Preheat oven to 325˚F. Grease a 9x5-inch loaf pan.
Fry bacon slices until crisp, drain and crumble; set aside, reserving 3 tablespoon.
In medium bowl, beat butter and sugars until light and fluffy. Add eggs on at a time, beating well after each addition. Beat in 1/4 cup half and half and vanilla extract.
In another medium bowl, mix 1 1/2 tablespoons coffee granules, flour, cinnamon, salt, baking soda and bacon crumbles. Add alternately to creamed mixture with mashed bananas beating well after each addition. Stir in walnuts.
Pour batter into prepared loaf pan. Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool in pan before inverting bread onto a wire rack to cool completely.
To make glaze, mix powder sugar with remaining half and half and coffee granules. Mix until blended and spoon over bread; sprinkle reserved bacon over the top. Let glaze set before slicing.