Description
This decadent Banana Bread recipe combines the moistness of ripe bananas with creamy peanut butter and rich chocolate chips, topped with a luscious peanut butter honey glaze and crunchy candied bacon. Perfect for a unique dessert or indulgent breakfast treat, this loaf balances sweet, savory, and nutty flavors for an unforgettable experience.
Ingredients
Scale
Candied Bacon
- 9 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 for coating chocolate chips
- 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 bacon slowly to render out fat. Once cooked, drain excess bacon grease from the pan, then return bacon slices to the pan. Evenly sprinkle brown sugar over bacon and toss to coat. Continue cooking on low heat for 5 to 6 minutes until sugar dissolves and caramelizes. Remove bacon with caramel sauce to a plate and let cool completely. Once cooled, cut into bite-sized pieces and set aside.
- Prepare banana bread batter: Preheat oven to 350°F. Grease a 9×5 inch loaf pan with baking spray and line the bottom with parchment paper. In a small bowl, toss chocolate chips with 1 tablespoon flour to coat and set aside. In a separate bowl, whisk together 1 1/2 cups flour, baking soda, and salt. In a large bowl, whisk mashed bananas, granulated sugar, brown sugar, vegetable oil, sour cream, peanut butter, eggs, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, gently mixing until no visible flour streaks remain. Carefully fold in the coated chocolate chips to 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. Let the bread cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
- Make the glaze and assemble: In a bowl, whisk together peanut butter, honey, and powdered sugar until smooth. Pour the glaze evenly over the cooled banana bread. Garnish with candied bacon pieces and additional chocolate chips. Slice and serve.
Notes
- For best texture, use very ripe bananas for maximum sweetness and moisture.
- Be sure to coat the chocolate chips with flour to prevent them from sinking to the bottom of the loaf.
- Let the candied bacon cool thoroughly to achieve crisp chunks for topping.
- Room temperature eggs and sour cream help the batter mix evenly for a smoother crumb.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
