Preparation

• 1

  In a small saucepan, bring the brewed coffee to a rolling boil and continue to boil (watching closely to avoid burning) until it reduces by half or to 1/4 cup of concentrated coffee. Remove from heat, add the brown sugar and maple syrup, and mix well. Remove 1/3 of the mixture and set aside to drizzle on final dessert.
  

• 2

  Preheat the oven to 225°F (105°C). Season the slices of bacon on both sides with freshly ground black pepper. In a large frying pan over medium heat, fry the bacon on both sides until it just crisps, about 5 to 10 minutes. Remove from the pan and pat dry with paper towels to remove excess fat.
  

• 3

  Lay the strips of bacon on a wire rack, evenly spacing slices out. Place the wire rack on a baking sheet. Brush bacon liberally with coffee-maple syrup and place in the oven. Bake bacon, turning once and basting with more coffee-maple syrup every 15 minutes. Bake for 30 to 45 minutes until sticky and crisp. Brush one last time and sprinkle with crushed peanuts. Set aside.
  

• 4

  Set your BBQ grill up for indirect grilling. Preheat grill to medium, approximately 350°F to 450°F (175°C to 230°C). Grill donuts for 2 to 3 minutes per side until warm and slightly crispy on the outside. Move to the indirect part of your grill and keep warm.
  

• 5

  Spray the cut side of the bananas with non-stick cooking spray. Grill bananas for 2 to 3 minutes on the cut side. Turn and brush with the maple-coffee syrup. Close grill lid and continue to cook for 5 to 6 minutes longer or until tender. Peel bananas and serve immediately with grilled donuts and maple-coffee candied bacon.
  

• Optional: Serve with fresh berries and ice cream or whipped cream, and drizzle with remaining maple-coffee syrup.