Cook the bacon in a cold cast-iron or large skillet over medium-low heat for about 8 minutes or until the bacon is very crisp. Drain it on paper towels. I find this gives me very crispy bacon!
If you’re great at multi-tasking, go ahead and caramelize your bananas at the same time. Slice them into ½-inch discs. Melt 3 tablespoons of butter then stir in the brown sugar to combine and then add the bananas to the pan. Cook for a minute, and add the bourbon when the bananas are softened. Cook for another 30 seconds until the caramel thickens slightly. Remove from the heat and set aside.
Spread room temperature PB&Me on one side of each slice of bread, and sandwich your crispy bacon in between.
In a bowl, whisk together the eggs, milk, vanilla extract, cinnamon and salt.
Soak your sandwiches in the eggs-milk mixture for a minute on each side. Be gentle as they are very soft at this stage.
Heat 1½ tablespoons butter in a large skillet or saucepan over medium heat. When melted, add the soaked sandwiches to the pan, and cook for about 3 minutes on each side until golden brown. Remove from the pan. Repeat the soaking and cooking process with the second two sandwiches and remaining 1½ tablespoons of butter.
Microwave your caramelized bananas for about 20 seconds.
Slice your French toast in half diagonally and serve topped with caramelized bananas and some excess bacon. Serve with maple syrup.