Description
This decadent banana bread features a rich combination of mashed bananas, creamy peanut butter, and chocolate chips, topped with a sweet peanut butter glaze and crunchy candied bacon for a perfect balance of flavors and textures. Ideal as a unique dessert or indulgent breakfast treat.
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
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 the bacon slices slowly to render as much fat as possible. Once cooked, drain the bacon grease from the pan. Return all bacon slices to the pan and sprinkle with the brown sugar evenly. Continue cooking on low heat, stirring occasionally, until the sugar dissolves and caramelizes around 5 to 6 minutes. Transfer the candied bacon and caramel sauce to a plate and allow it to cool completely. Once cooled, chop 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 to prevent sticking. Set aside.
- Coat Chocolate Chips: Toss the chocolate chips with 1 tablespoon of the all-purpose 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, sour cream, peanut butter, eggs, and vanilla extract until thoroughly mixed and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet banana mixture, stirring gently until no visible streaks of flour remain. Avoid overmixing to keep the bread tender.
- Fold in Chocolate Chips: Fold the flour-coated chocolate chips into the batter gently to distribute evenly.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool the Bread: Allow the banana bread to cool for 5 minutes in the pan, then invert onto a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together peanut butter, honey, and powdered sugar until smooth and creamy.
- Assemble and Serve: Pour the peanut butter glaze evenly over the cooled banana bread. Sprinkle with candied bacon pieces and additional chocolate chips for garnish. Slice, serve, and enjoy!
Notes
- Allow the banana bread to cool completely before glazing to prevent the glaze from melting.
- You can substitute vegetable oil with melted butter for a richer flavor.
- For extra moistness, use very ripe bananas with plenty of brown spots.
- Ensure eggs and sour cream are at room temperature for better batter incorporation.
- To make this recipe gluten free, substitute all-purpose flour with a gluten-free flour blend, adjusting amounts if needed.
- If you prefer less sweetness, reduce the brown sugar in the candied bacon.
- Use parchment paper in the loaf pan to make removing the bread easier and cleaner.
Nutrition
- Serving Size: 1 slice (1/12 of 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: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
