What is a Banana Cream Bacon Bomb and why did I make it?

I created this sweet-and-savory dessert as a playful mashup that balances rich custard, salty cured pork, and crunchy textures. My goal was to surprise friends and family with layered flavors that showcase creaminess, a hint of peanut butter depth, and a cookie-like base.

What core ingredients do I rely on for consistent results?

I use ripe fruit, granulated sugar, heavy cream or whole milk, peanut butter for richness, unsalted butter, a pinch of salt, whole eggs for structure, and crispy cured pork for contrast. I also keep cups and teaspoons on hand for exact measures.

Can I add chocolate or use cookies instead of a pastry crust?

Yes. I often fold in hot fudge or sprinkle cookie crumbs to create a fudgy finish or cookie-crumb crust. These swaps add texture and appeal without changing the method much.

What tools and oven settings should I prepare?

I recommend oven-safe pans, a reliable thermometer, mixing bowls, and measuring cups and teaspoons. Preheat the oven according to the recipe’s heat recommendation and watch the thermometer to avoid overcooking the custard.

How long does prep and baking usually take?

Prep typically takes a few minutes to measure and mix the filling, plus time to cook a custard base over medium heat. Total time varies, but I plan for short prep followed by oven time; the recipe lists minutes for each step so I can stay on schedule.

How do I make the creamy base without curdling the eggs?

I whisk sugar with cream or milk, add a pinch of salt, and temper in beaten eggs by slowly pouring warm liquid into the eggs while whisking. Then I return the mixture to low heat until it thickens, stirring constantly to prevent scrambling.

What’s the best way to fold in peanut butter and fruit without deflating the mixture?

I warm the peanut butter slightly for easier incorporation, then gently fold it in with sliced fruit using a spatula. Light, deliberate folds preserve air and keep the texture silky and unified.

How do I keep the crust crisp when storing and reheating?

I store the dessert in a loosely covered container in the refrigerator to protect the filling. To reheat and maintain a crisp crust, I return it to a moderate oven for a few minutes rather than using the microwave.

Can I make this ahead and freeze it?

I sometimes freeze components separately—crust or cookie crumbs and the cooked filling—then assemble before serving. Freezing the whole assembled dessert can affect texture, so I avoid that when I want the best mouthfeel.

Are there smart ingredient swaps for dietary restrictions?

I substitute dairy with coconut cream or a plant-based alternative, use gluten-free cookies for the crust, and choose turkey bacon or a plant-based crisp for a different dietary profile. Adjust sugar and peanut butter amounts to taste.

How do I balance sweetness and salt so the flavors aren’t cloying?

I taste as I go, starting with less sugar and adding small increments. A final sprinkle of flaky salt on top brightens the overall flavor and keeps the dessert from becoming overly sweet.

Banana Cream Bacon Bomb: My Sweet and Savory Surprise

Description

A playful sweet and salty dessert combining silky peanut butter custard with crispy bacon pieces and chocolate drizzle in a cookie crust.

Ingredients

Scale

1 cup granulated sugar

6 cups whole milk or light cream

1/3 teaspoon salt

4 large egg yolks

4 tablespoons unsalted butter

1/3 cup creamy peanut butter

1 large ripe banana, thinly sliced

1/2 pound bacon, crisped and finely minced

18 Nutter Butter cookies

1/2 cup dried banana chips

1/3 cup melted butter

1/3 cup hot fudge sauce, warmed

2 tablespoons cornstarch

Whipped cream for serving

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Instructions

1. Preheat oven to 350°F. Crisp bacon in a large skillet until golden, then mince finely and set aside.

2. Pulse Nutter Butter cookies with dried banana chips in food processor until fine crumbs form.

3. Mix cookie crumbs with melted butter, press into 9-inch pie plate, and bake 6-8 minutes until lightly golden.

4. Cool crust completely, then brush with warmed hot fudge sauce to seal.

5. Whisk sugar, cornstarch, and salt in heavy saucepan over medium heat.

6. Gradually add milk and thin banana slices, whisking constantly until mixture thickens and bubbles.

7. Temper egg yolks by slowly whisking in 1 cup of hot milk mixture.

8. Return tempered eggs to saucepan and boil 1 minute while whisking constantly.

9. Remove from heat and whisk in butter and peanut butter until smooth.

10. Fold in remaining banana slices and minced bacon gently.

11. Pour filling into prepared crust, cover surface with plastic wrap, and chill at least 1 hour.

12. Serve with whipped cream and extra cookie crumbs if desired.

Notes

For best texture, use very ripe bananas and crisp bacon thoroughly.

Natural peanut butter should be warmed and whisked until smooth before adding.

Custard can be made ahead and assembled day of serving.

Store covered in refrigerator up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 32g
Sodium: 425mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 9g
Cholesterol: 95mg