Monday, October 24, 2011

The Elvis Coffee Cake

The Elvis Coffee Cake

The Elvis Coffee cake is a peanut butter and banana coffee cake topped with crispy bacon and peanut butter glaze.  It gets its name from the peanut butter, bacon and banana sandwiches that Elvis reportedly loved so much.  

It was conceived on my end by staring at a few half dead looking bananas wondering how I might use them.  After already having made banana bread and banana walnut pancakes for the blog, I was trying to come up with something innovative.  If I must say so myself I’d say I struck gold with this king of coffee cakes or coffee cake for the king might be more fitting.  

Whatever you want to call it, the play of salty and sweet on your taste buds is sure to one of the greatest hits you’ve ever baked.  Whoever originally put that sandwich together for Elvis knew what they were doing and I’ve reinvented the concept in a way that impersonates the original well.   

Ingredients list:

·         2 cups gluten free Bisquick
·         ½ cup peanut butter
·         4 tablespoons butter
·         2 ripe bananas smashed
·         2 eggs
·         ¾ cup brown sugar & 2 tablespoons (separated)
·         1/3 cup milk
·         1 tablespoon peanut butter
·         2/3 cup confectioners’ sugar
·         1 tablespoon water
·         3 slices bacon

Video Tutorial:


1.      Preheat the oven to 350°F  or 175 °C
2.      Add the butter and peanut butter to a medium microwave safe mixing bowl and heat on high for 30 seconds then stir together to combine before adding the bananas, eggs, ¾ of a cup of brown sugar, and milk.  Stir to combine before adding the Bisquick then mix until the wet and dry ingredients are well mixed but don’t over mix.
3.      Spoon the batter into a greased 8 inch round cake pan and smooth the top with a rubber spatula before scattering over 1 of the 2 tablespoons of brown sugar that was set aside.
4.      Bake at 350°F or 175 °C for 40-45 minutes or until a toothpick inserted comes out clean.
5.      To make the glaze stir together the peanut butter, water, and confectioners’ sugar until smooth and set aside.
6.      Fry the bacon until crispy then drain on paper towels and sprinkle with the remaining tablespoon of brown sugar.  Once cool use a pair of kitchen shears to cut the bacon into small pieces and set aside.
7.      When the cake is done let it cool for 10 minutes before removing it from the pan.  Once it has cooled completely top it off by alternating bacon crumbles and peanut butter glaze until both are used up and evenly dispersed. 


  1. This recipe was highlighted on the FaveDiets page, and looks divine, but - where can I get Bisquick (or it's equivalent) in the UK?
    You use it in quite a few of your recipes, and I don't have the faintest idea what's in it!

  2. Squirrel Nutkin, Thanks for your inquiry. Bisquick is a pancake and baking mix made by the Betty Crocker company in the US.

    The ingredients listed on the box are: Rice flour, sugar,leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate) Modified Potato Starch, salt, xanthan gum (in that order)

    You could either try another gluten free self rising baking mix sold in the UK or check the (more about me) tab later today where you asked the question a second time. I have sent an email to the manufacturer asking for their advice and will post their response beneath your inquiry.

    I have my own suggestions for what you might substitute but would like to see what they have to say first.

  3. Do you think you can exchange the GF Bisquick for regular Bisquick and have it still turn out well?

    1. Hi Charley, I do think it would turn out well with regular Bisquick. If you try it I hope you'll report back with the results.

  4. I had the same problem when first cooking from an American cook book. I thought the ingredient had been left out of the recipe. It wasn't until my sister-in-law explained that I understood... Italian affogato


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