Description
This rich and decadent Banana Bread features a delightful combination of creamy peanut butter, chocolate chips, and sweet candied bacon. The moist banana bread is enhanced with a luscious peanut butter glaze, topped with crunchy, caramelized bacon chunks and extra chocolate for an indulgent treat perfect for breakfast or dessert.
Ingredients
Scale
Candied Bacon
- 9 to 10 bacon slices
- 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
Glaze
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 1/4 cup powdered sugar
Instructions
- Make the Candied Bacon: In a fry pan, cook the bacon on low heat until the fat is rendered and the bacon is fully cooked. Drain excess grease from the pan, then return the bacon slices to the pan. Sprinkle evenly with light brown sugar, tossing to coat the bacon. Continue cooking on low heat for 5 to 6 minutes, allowing the sugar to dissolve and caramelize into a sticky glaze. Remove the candied bacon to a plate and let cool completely. Once cooled, cut into bite-sized pieces and set aside.
- Prepare for Baking: Preheat your oven to 350°F. Grease a 9x5 inch loaf pan with baking spray and line the bottom with parchment paper. Set aside. Toss 1 cup of chocolate chips with 1 tablespoon of flour to coat and prevent sinking; set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together mashed bananas, granulated sugar, light brown sugar, vegetable oil, full-fat sour cream, creamy peanut butter, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Mix Batter: Pour the dry ingredients into the wet ingredients and gently stir just until no streaks of flour remain. Avoid overmixing. Fold in the flour-coated chocolate chips evenly through the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached but no wet batter.
- Cool the Bread: Allow the banana bread to cool in the pan for 5 minutes. Then invert the loaf onto a wire rack to cool completely before glazing.
- Make the Glaze and Assemble: In a small bowl, whisk together creamy peanut butter, honey, and powdered sugar until smooth. Pour the glaze evenly over the cooled bread. Sprinkle candied bacon pieces and additional chocolate chips on top. Slice, serve, and enjoy!
Notes
- For extra moist banana bread, use very ripe, brown-spotted bananas.
- Coating chocolate chips with flour prevents them from sinking to the bottom during baking.
- Low and slow cooking of bacon prevents burning and helps achieve the perfect caramelization with sugar.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, replace sour cream with coconut yogurt and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 slice (1/12th loaf)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
