2 cups bisquick
1/2 cup peanut butter
4 tbs butter
2 ripe bananas, smashed
2 eggs
3/4 cup plus 2 tbs brown sugar, separated
1/3 cup milk

GLAZE:

1 tbs peanut butter
2/3 cup 10x sugar
1 tbs water
3 slices bacon

preheat oven to 350 degrees.

add the butter and peanut butter to a medium microwave-safe mixing bowl and heat on HIGH for 30 seconds. stir to combine before adding the bananas, eggs, 3/4 cup 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 overmix.

spoon the batter into a greased 8″ round cake pan and smooth the top with a rubber spatula before scattering over 1 of the 2 tbs of brown sugar that was set aside. bake at 350 degrees for 40-45 minutes, or until a toothpick inserted comes out clean.

to make the glaze, stir together the peanut butter, water and 10x sugar until smooth; set aside.

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.

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.