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  • 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


Serves: 4-6 as a snack




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.