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
Scale
Candied Bacon
- 9 to 10 slices bacon
- 1/2 cup packed light brown sugar
Banana Bread
- 1 cup chocolate chips or chopped chocolate, plus more for garnish
- 1 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup mashed bananas (about 3 large ripe bananas)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup full-fat sour cream, room temperature
- 1/2 cup creamy peanut butter
- 2 large eggs, room temperature and lightly beaten
- 1 teaspoon vanilla extract
Peanut Butter Glaze
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 1/4 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 1/2 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 1/2 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
