Description
This decadent Banana Bread recipe combines the classic moist texture of banana bread with rich chocolate chips and a unique twist of homemade candied bacon. Finished with a creamy peanut butter glaze and extra toppings, it's a perfect balance of sweet, salty, and indulgent flavors ideal for breakfast or dessert.
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
- 1 tablespoon all-purpose flour (for chocolate chips)
- 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 out as much fat as possible. Once cooked, drain the bacon grease from the pan and return all bacon slices to the pan. Add the brown sugar and toss the bacon to evenly coat. Continue cooking on low heat until the sugar dissolves and caramelizes, about 5 to 6 minutes. Remove the candied bacon onto a plate and let cool completely. Once cool, cut into bite-sized pieces and set aside.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with baking spray, then line the bottom with parchment paper and set aside.
- Coat Chocolate Chips: Toss the chocolate chips with 1 tablespoon of flour to prevent sinking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk mashed bananas, granulated sugar, light brown sugar, vegetable oil, sour cream, peanut butter, eggs, and vanilla extract until thoroughly combined and smooth.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet ingredients until no visible flour streaks remain. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold the coated chocolate chips into the batter to distribute evenly.
- Bake: Pour the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted comes out clean with a few moist crumbs but no wet batter.
- Cool Bread: Allow the bread to cool in the pan for 5 minutes. Then, invert onto a wire rack to cool completely before glazing.
- Make Glaze and Assemble: In a bowl, whisk together peanut butter, honey, and powdered sugar until smooth. Pour this glaze over the cooled bread evenly. Top with candied bacon pieces and extra chocolate if desired. Slice and serve.
Notes
- Using ripe bananas with lots of brown spots ensures the best sweetness and moisture.
- Coating chocolate chips with flour prevents them from sinking to the bottom during baking.
- Let the bread cool completely before glazing to prevent the glaze from melting and sliding off.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Candied bacon adds a salty-sweet crunch, but you can omit it for a simpler version.
- Store leftovers wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
