Description
This decadent Banana Bread is enhanced with rich peanut butter and studded with chocolate chips, topped with a luscious peanut butter glaze and crispy candied bacon chunks. A perfect balance of sweet and savory flavors makes it a delightful treat for any occasion.
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 all-purpose flour, plus 1 tablespoon 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 slowly to render out as much fat as possible. Once cooked, drain the bacon grease from the pan. Return all bacon slices to the pan, sprinkle with brown sugar, and toss to coat evenly. Continue cooking on low heat for 5 to 6 minutes until the sugar dissolves and caramelizes. Remove and let cool completely, then cut into bite-sized pieces and set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan with baking spray and line the bottom with parchment paper for easy removal. Set aside.
- Coat Chocolate Chips: Toss the chocolate chips with 1 tablespoon of flour to prevent sinking in the batter. Set aside.
- Mix Dry Ingredients: In a bowl, whisk together 1 1/2 cups all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: In another large bowl, whisk mashed bananas, granulated sugar, light brown sugar, vegetable oil, sour cream, peanut butter, beaten eggs, and vanilla extract until thoroughly combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until no visible streaks of flour remain. Gently fold in the flour-coated chocolate chips, ensuring an even distribution without overmixing.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the bread moist.
- Cool the Bread: Let the bread cool in the pan for 5 minutes. Then invert onto a wire rack and allow to cool completely before glazing.
- Prepare Glaze: In a bowl, whisk together peanut butter, honey, and powdered sugar until smooth and creamy.
- Assemble: Pour the peanut butter glaze evenly over the cooled banana bread. Top with candied bacon pieces and additional chocolate chips if desired. Slice, serve, and enjoy your decadent treat!
Notes
- For crispier candied bacon, use thick-cut bacon and cook slowly over low heat to render fat well.
- If you prefer a nut-free version, omit the peanut butter and substitute with sunflower seed butter or additional sour cream.
- Ensure bananas are very ripe for maximum sweetness and moisture in the bread.
- Do not overmix the batter once you add the dry ingredients to keep the bread tender.
- Let the bread cool completely before glazing to prevent the glaze from melting and sliding off.
- Storage: Wrap leftovers tightly and keep at room temperature for up to 3 days or refrigerate up to 1 week.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
