Description
This Elvis Banana Bread recipe combines the rich flavors of mashed bananas, creamy peanut butter, and chocolate chips, all topped with a luscious peanut butter glaze and candied bacon chunks for a decadent twist on classic banana bread.
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 the candied bacon: In a fry pan over low heat, cook the bacon slices slowly, rendering out as much fat as possible. Once cooked, remove the pan from heat, drain the bacon grease, then return the bacon slices to the pan. Add the packed light brown sugar and toss to evenly coat the bacon. Cook on low heat, stirring occasionally, until the sugar dissolves and caramelizes around 5 to 6 minutes. Transfer the bacon with the caramel sauce to a plate and let cool completely. Once cooled, cut into bite-sized pieces and set aside.
- Prepare banana bread pan: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan thoroughly with baking spray and line the bottom with parchment paper for easy removal. Set aside.
- Coat chocolate chips: Toss the 1 cup of chocolate chips with 1 tablespoon of all-purpose flour to prevent sinking during baking. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, baking soda, and salt until evenly combined. Set this dry mixture aside.
- Combine wet ingredients: In a large bowl, whisk together the mashed bananas, granulated sugar, packed light brown sugar, vegetable oil, room temperature sour cream, creamy peanut butter, lightly beaten eggs, and vanilla extract until the mixture is smooth and fully combined.
- Combine wet and dry mixtures: Gently fold the dry ingredients into the wet banana mixture until no visible streaks of flour remain. Avoid overmixing to keep the bread tender. Then fold in the floured chocolate chips evenly throughout the batter.
- Bake the banana bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 minutes until a toothpick inserted into the center comes out clean with only a few moist crumbs attached. Avoid testing too early to prevent underbaking.
- Cool the bread: Let the banana bread cool in the pan for 5 minutes. Then carefully invert onto a wire rack and let cool completely before glazing.
- Make the peanut butter glaze: In a small bowl, whisk together the creamy peanut butter, honey, and powdered sugar until smooth and spreadable.
- Assemble and serve: Pour and spread the peanut butter glaze evenly over the cooled banana bread. Sprinkle the top with candied bacon pieces and additional chocolate chips for garnish. Slice and serve immediately or store covered for later enjoyment.
Notes
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Coating chocolate chips with flour helps prevent them from sinking to the bottom of the bread.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and sliding off.
- Vegetable oil can be substituted with melted coconut oil or mild olive oil for a different flavor profile.
- For a nut-free version, omit peanut butter and replace with sunflower seed butter both in the batter and glaze.
- Candied bacon can be made ahead and stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
