- 1 tablespoon EVOO Extra Virgin Olive Oil
- 6 slices bacon, chopped
- 1 stick butter
- 6 bananas, peeled and chopped
- 1 1/2 cups maple syrup
- 1/2 cup slivered almonds
- 1 loaf Challah bread, unsliced
Preheat oven to 350F.
Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon and reserve.
While bacon is rendering, slice bread into 1-inch slices, without cutting through the bottom of the loaf so it opens like a fan.
To the pan with the bacon drippins, add butter, bananas and syrup, and cook until soft and golden, about 7-8 minutes. Remove from heat and fold in almonds and reserved bacon.
Arrange bread loaf on a baking sheet and stuff the banana mixture in between the slices.
Bake for 10 minutes.