Description
This Elvis Banana Bread combines the rich flavors of ripe bananas, creamy peanut butter, and chocolate chips with a delightful candied bacon topping. Finished with a sweet peanut butter glaze, this loaf offers a perfect balance of sweet and savory, making it a decadent treat 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, 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
- Make Candied Bacon: In a frying pan over low heat, cook the bacon slices until most of the fat is rendered. Remove the excess bacon grease from the pan, then return the bacon slices to the pan. Sprinkle the brown sugar evenly over the bacon and toss to coat. Continue cooking on low heat for 5 to 6 minutes until the sugar dissolves and begins to caramelize, coating the bacon. Remove the bacon and caramel sauce to a plate and let cool completely. Once cooled, cut the bacon into bite-sized pieces and set aside.
- Prepare Oven and Baking Pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with baking spray and line the bottom with parchment paper to prevent sticking. Set aside.
- Coat Chocolate Chips: Toss 1 cup of chocolate chips with 1 tablespoon of flour in a small bowl to coat them; this prevents sinking in the batter. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of flour, baking soda, and salt until combined. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, granulated sugar, packed light brown sugar, vegetable oil, sour cream, creamy peanut butter, beaten eggs, and vanilla extract until well combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until the flour disappears and the batter is well combined without streaks. Fold in the floured chocolate chips carefully to distribute evenly throughout the batter.
- Bake Banana Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached but no wet batter.
- Cool the Bread: Allow the bread to cool in the pan for 5 minutes to set. Then invert the loaf onto a wire rack and let it cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together the creamy peanut butter, honey, and powdered sugar until smooth and glossy.
- Assemble and Serve: Pour the peanut butter glaze evenly over the cooled banana bread. Sprinkle the caramelized candied bacon pieces and additional chocolate chips on top for garnish. Slice the loaf and serve immediately for the best flavor and texture.
Notes
- Use fully ripe bananas with brown spots for the best sweetness and flavor.
- Coating the chocolate chips with flour prevents them from sinking to the bottom during baking.
- If you prefer less sweetness, reduce the amount of brown sugar in the candied bacon.
- Let the bread cool completely before glazing to avoid melting the glaze prematurely.
- You can store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 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
