Description
This decadent Banana Bread recipe combines the sweetness of ripe bananas with rich chocolate chips and a luscious peanut butter glaze. Topped with crunchy, sweet candied bacon, it offers a perfect balance of flavors and textures, ideal for a special breakfast or dessert 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 all-purpose flour, plus 1 tablespoon for chocolate chips coating
- 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
Peanut Butter 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, then return the bacon slices to the pan. Sprinkle evenly with brown sugar and cook on low heat for 5 to 6 minutes, tossing occasionally until sugar dissolves and caramelizes. Remove the bacon with caramel sauce to a plate and let it cool completely. Once cooled, cut into bite-sized pieces and set aside.
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan with baking spray and line the bottom with parchment paper. Set aside.
- Coat Chocolate Chips: Toss 1 cup chocolate chips with 1 tablespoon flour to coat. Set aside to prevent sinking in batter.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In another large bowl, whisk together mashed bananas, granulated sugar, brown sugar, vegetable oil, sour cream, peanut butter, beaten eggs, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing gently until no streaks of flour remain. Fold in the coated chocolate chips carefully to evenly distribute.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs but no wet batter.
- Cool Bread: Let the bread cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
- Prepare Glaze and Assemble: In a small bowl, whisk together peanut butter, honey, and powdered sugar until smooth. Pour the glaze over the cooled bread, then sprinkle with candied bacon pieces and additional chocolate chips for garnish.
- Serve: Slice and serve the banana bread at room temperature, enjoying the blend of sweet, salty, and rich flavors.
Notes
- Ensure bacon is cooked slowly on low heat to avoid burning the sugar during caramelization.
- Coating chocolate chips with flour prevents them from sinking to the bottom of the bread during baking.
- Using room temperature eggs and sour cream helps create a uniform batter and better texture.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and becoming too runny.
- For a nut-free version, omit peanut butter and use sunflower seed butter instead.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
