This might be the richest chocolate banana bread you’ve ever tasted, thanks to the unexpected twist of candied bacon that adds the perfect sweet-savory crunch. Trust me, this Chocolate Banana Bread with Candied Bacon Recipe will quickly become a conversation starter at your next brunch or coffee break.
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Why You'll Love This Recipe
If you’re like me, you adore banana bread but crave something a bit unexpected to jazz it up—and that’s exactly what the candied bacon brings. Imagine a tender, chocolate-studded loaf kissed by salty-sweet bacon chunks that crunch just right. I've made this recipe countless times, and every time, it surprises guests and family alike with its perfect balance.
- Unique Flavor Combo: Candied bacon adds a smoky sweetness that perfectly contrasts the rich chocolate and moist banana bread.
- Moist and Tender Texture: The peanut butter and sour cream keep the bread soft for days, making it ideal for prepping ahead.
- Impressively Simple Ingredients: No fancy extras—just things you probably already have at home.
- Great for Gifting: I love wrapping up a loaf of this bread as a thoughtful and memorable homemade treat.
Ingredients & Why They Work
Let’s talk ingredients quickly because understanding their roles is key to this bread's success. The bananas bring natural sweetness and moisture, while peanut butter and sour cream ensure it stays soft and rich. Chocolate chips add melty pockets of delight, and the candied bacon? That’s the magic touch adding crunch and a salty finish.

- Bacon: Use thick-cut if possible—renders nicely and holds up well for candied pieces.
- Light brown sugar: Adds caramel notes essential for that candied bacon glaze and the bread's sweetness.
- Chocolate chips or chopped chocolate: Coating them with flour helps prevent sinking to the bottom.
- Mashed bananas: Don't skimp here—overripe bananas are best for full flavor and moisture.
- Granulated sugar: Balances the sweetness without overpowering the banana flavor.
- Vegetable oil: Keeps the bread tender while letting other flavors shine.
- Full-fat sour cream: A secret weapon for richness and tender crumb.
- Creamy peanut butter: Adds depth and a bit of nuttiness without being overwhelming.
- Eggs: Help with structure and richness—make sure they’re at room temp for best mixing.
- Vanilla extract: Enhances all the flavors beautifully.
- Powdered sugar and honey (for glaze): Whisked with peanut butter to create a glossy, sweet finish.
Make It Your Way
I love encouraging a little creativity with this recipe! For instance, sometimes I swap the peanut butter glaze for a simple cream cheese frosting if I want a tangier finish, or I swap bacon for smoked almonds for a vegetarian spin.
- Variation: I once added chopped walnuts right alongside the chocolate chips for extra crunch, which was a hit at a family gathering.
- Dietary Swap: For gluten-free needs, using a 1:1 gluten-free flour blend works well—the texture stays rich and moist.
- Sweetness Level: If you prefer less sugar, reduce granulated sugar by a quarter cup—still delicious but less sweet.
- Add-ins: Feeling adventurous? A pinch of cinnamon or espresso powder amplifies the chocolate flavor beautifully.
Step-by-Step: How I Make Chocolate Banana Bread with Candied Bacon Recipe

Step 1: Candying the Bacon
Start by cooking your bacon slowly over low heat. This step is key because you want to render out as much fat as possible without burning it. Once cooked, drain the grease, then toss the bacon back in with brown sugar evenly coated. Keeping the heat low, cook until the sugar melts and creates a sticky caramel coating around each slice—about 5 to 6 minutes. Let the bacon cool completely on a plate; it’ll crisp up and be ready to chop into perfect candied chunks for topping later. This bit gives the bread its signature flair.
Step 2: Prepare Your Pan and Mix Dry Ingredients
Preheat your oven to 350°F. Spray a 9x5 loaf pan with baking spray, then line the bottom with parchment paper—this makes removing the bread a breeze. In a bowl, whisk together 1 ½ cups of flour (reserve 1 tablespoon for the chocolate chips), baking soda, and salt. Set aside. This ensures even leavening and no salty pockets from baking soda.
Step 3: Prep Chocolate Chips and Wet Mixture
Toss your chocolate chips with the reserved tablespoon of flour—this keeps them from sinking to the bottom during baking. Next, in another large bowl, whisk together mashed bananas, granulated sugar, brown sugar, oil, sour cream, peanut butter, eggs, and vanilla until smooth and well combined. You’ll notice the batter thick and luscious—perfect for the tender crumb we want.
Step 4: Bring It All Together
Gently mix your dry ingredients into the wet. Don’t overdo it—stir just until no more flour streaks remain. Then fold in the chocolate chips carefully so they stay evenly distributed. Pour the batter into the prepared pan and smooth the top. Pop it into the oven and bake for 50 to 60 minutes—start checking at 50 minutes with a toothpick. You want it to come out clean-ish with a few moist crumbs attached (not wet batter).
Step 5: Cooling and Glazing
Allow the bread to cool in the pan for about 5 minutes, then invert it onto a wire rack to cool completely. While cooling, whisk together peanut butter, honey, and powdered sugar for that glossy glaze. Pour it evenly over the loaf, then scatter your candied bacon and a few extra chocolate chips on top. Slice, serve, and let the magic unfold.
Top Tip
After baking this bread so many times, I’ve learned a few things that’ll take your Chocolate Banana Bread with Candied Bacon Recipe from good to unforgettable. These little pointers helped me avoid clumpy batter and soggy bacon bits—trust me, it’s all about the details!
- Low and Slow for Bacon: Cook bacon gently to avoid burning sugar and to get that perfect candied crunch.
- Flour Coat on Chocolate: Don’t skip tossing the chips with flour—it prevents them from sinking and keeps every slice luscious.
- Don’t Overmix the Batter: Fold in dry ingredients gently for a tender crumb that’s moist but structured.
- Check for Doneness Carefully: Expect a few moist crumbs on the toothpick, not wet batter—perfect texture!
How to Serve Chocolate Banana Bread with Candied Bacon Recipe

Garnishes
I like to keep it simple: a drizzle of extra glaze, a sprinkle of chopped candied bacon, and a few chocolate chips right on top. Sometimes, a little flaky sea salt enhances that sweet-salty vibe perfectly. If you’re feeling fancy, a dollop of whipped cream or mascarpone on the side won’t hurt either!
Side Dishes
This bread pairs wonderfully with a cup of strong black coffee or a creamy chai latte—those warm spice notes complement the peanut butter and banana beautifully. For brunch, I sometimes serve it alongside fresh berries or a crisp green salad with vinaigrette to contrast the richness.
Creative Ways to Present
For parties, I slice the bread into bite-size squares, top each with a tiny dollop of glaze and a candied bacon chunk, then serve on a nice platter. I’ve even layered slices with cream cheese and fresh banana for a decadent bread sandwich—it’s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or place it in an airtight container at room temperature. It stays fresh for about 3 days that way. I usually keep mine in the fridge if I want it to last longer—up to a week—and it still tastes amazing.
Freezing
Freezing is a great option! Wrap the whole loaf or individual slices tightly in plastic wrap and then foil, or pop them in a freezer-safe bag. When you’re ready to enjoy, let it thaw overnight in the fridge. I find freezing doesn’t compromise the bread’s moist texture or the candied bacon’s flavor.
Reheating
To reheat, I pop slices in the toaster oven for a few minutes until warm and slightly crisp on the edges. If you don’t have a toaster oven, gently warming in the microwave for 15-20 seconds works too—just avoid overheating to keep the peanut butter glaze from melting off.
Frequently Asked Questions:
Absolutely! The bread is delicious on its own with chocolate and banana. If skipping bacon, you might add a sprinkle of sea salt on top of the glaze for some savory balance.
Overripe bananas with lots of brown spots work best as they’re sweeter and mash more easily, giving your bread that lush banana flavor and perfect moistness.
You can, but creamy peanut butter blends more smoothly into the batter and glaze, giving the bread a better texture and uniformity. Crunchy peanut butter might create little pockets of peanut but it’s totally up to your preference.
Insert a toothpick into the thickest part; it should come out mostly clean with just a few moist crumbs attached. If wet batter sticks, it needs more time. Keep an eye during the last 10 minutes to avoid overbaking.
Final Thoughts
This Chocolate Banana Bread with Candied Bacon Recipe holds a special place in my kitchen repertoire because it manages to take a humble loaf and turn it into something wildly memorable. The playful mix of textures and flavors always impresses, whether it’s a casual morning or a festive gathering. I can’t wait for you to try it out—and hear how your friends and family react when that first candied bacon crunch hits their bite.
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Delicious Recipe
- Prep Time: 50 minutes
- Cooling Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This indulgent banana bread is elevated with rich chocolate chips, creamy peanut butter, and a luscious peanut butter glaze topped with sweet and crunchy candied bacon. Perfect as a decadent treat or a special breakfast, this loaf combines classic flavors with a unique twist of candied bacon for a delightful sweet and savory experience.
Ingredients
Candied Bacon
- 9 to 10 slices bacon
- ½ cup packed light brown sugar
Banana Bread
- 1 cup chocolate chips or chopped chocolate, plus more for garnish
- 1 ½ cups plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup mashed bananas (about 3 large ripe bananas)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- ½ cup full-fat sour cream, room temperature
- ½ cup creamy peanut butter
- 2 large eggs, room temperature and lightly beaten
- 1 teaspoon vanilla extract
Peanut Butter Glaze
- ½ cup creamy peanut butter
- 2 tablespoons honey
- ¼ cup powdered sugar
Instructions
- Prepare Candied Bacon: In a fry pan over low heat, cook bacon slices slowly to render out as much fat as possible. Once cooked through, drain the bacon grease from the pan and return all bacon slices back into the pan.
- Candy the Bacon: Sprinkle ½ cup packed light brown sugar over the bacon, tossing to coat evenly. Continue cooking on low heat until the sugar dissolves and caramelizes, about 5 to 6 minutes, turning occasionally. Remove the candied bacon with the caramel sauce to a plate and allow to cool completely. Once cooled, cut into bite-sized pieces and set aside.
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with baking spray and line the bottom with parchment paper. Set aside.
- Coat Chocolate Chips: Toss the chocolate chips with 1 tablespoon of the flour to coat and set aside. This prevents sinking in the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, baking soda, and salt until combined. Set aside.
- Mix Wet Ingredients: In a large bowl, combine mashed bananas, granulated sugar, light brown sugar, vegetable oil, sour cream, creamy peanut butter, beaten eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well combined.
- Combine Wet and Dry: Add the dry ingredients into the wet ingredients gradually, mixing until no streaks of flour remain. Fold in the floured chocolate chips gently to distribute evenly.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs but no wet batter.
- Cool the Bread: Let the bread cool in the pan for 5 minutes. Then carefully invert onto a wire rack and allow to cool completely.
- Prepare Peanut Butter Glaze: In a small bowl, whisk together creamy peanut butter, honey, and powdered sugar until smooth and pourable.
- Assemble and Serve: Pour the glaze evenly over the cooled banana bread. Sprinkle the candied bacon pieces and additional chocolate chips on top for garnish. Slice, serve, and enjoy the delicious blend of sweet, savory, and nutty flavors!
Notes
- Make sure the candied bacon is completely cool before cutting to maintain a crunchy texture.
- Use very ripe bananas for maximum sweetness and moisture.
- Room temperature eggs and sour cream will blend more easily, resulting in a smoother batter.
- Coating chocolate chips with flour prevents them from sinking to the bottom during baking.
- For a nut-free option, omit peanut butter and glaze or substitute with sunflower seed butter.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg


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