Elvis Donuts

Preheat the oven to 350F.

In a large bowl, combine the flour, baking powder, and salt. Set aside.

In a medium bowl, whisk together the sugars, eggs, mashed banana, 1 tablespoon vanilla and oil.

Stir the wet ingredients into the dry ingredients until no streaks of flour appear.

Fill the greased wells of a donut pan until approximately 2/3 full of batter. Bake 15 minutes. Allow the donuts to cool completely in their pans before gently removing them.

For the glaze: In a small bowl, mash the powdered sugar into the peanut butter until combined. Whisk in the half and half, one tablespoon at a time until blended. Whisk in the 1/4 teaspoon of vanilla.

Dip the donuts in the glaze and place them on a wire rack set over wax paper or another sheet pan, allowing the excess glaze to drip down. Once the glaze has had a few minutes to start setting, sprinkle the bacon crumbles across the donuts. Allow the glaze to fully set before enjoying.

(Donut recipe adapted from Everyday with Rachel Ray. Glaze also heavily adapted from Everyday with Rachel Ray.)