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:

Instructions:

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.