1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cups dark brown sugar
3/4 cups granulated sugar
2 large eggs
2 teaspoons vanilla
5 strips thick-cut bacon, diced
10 ounces peanut butter morsels
1 1/4 cups fresh diced bananas
Preheat the oven to 325 degrees F. Line baking sheets with parchment paper and set aside. Place a large skillet on the stovetop over medium heat. Add the bacon pieces into the skillet and separate with a wooden spoon. Cook the bacon until red and crispy, then turn off the heat. Remove the bacon from the grease with a slotted spoon, but do not drain on a paper towel. (A little grease will keep the bacon bits moist.) Place the softened butter and both sugars in the bowl of an electric mixer. Beat on high to the butter and sugar until light and fluffy, 3-5 minutes. Scrape the bowl, then turn the mixer on low and beat in the eggs, vanilla, baking soda, and salt. Slowly add in the flour until just combined. The dough should look a little stiff. (It softens when you add the bananas.) Add the cooled bacon and peanut butter morsels to the dough. It's ok if a little bacon grease drips into the dough. Beat until the bacon and peanut butter morsels are evenly distributed. Then gently mix in the bananas, trying not to smash all the pieces. Do not over-mix. Using a 1.5 tablespoon cookie scoop, portion the cookies evenly and place them on the cookie sheets, two inches apart. Bake for 12-15 minutes, taking them out of the oven when the edges look golden, but the centers still looks slightly underbaked. Cool on the cookie sheets for at least 5 minutes before moving.