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Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe

ByLucy
Jump to Recipe· 4.8 from 16 reviews

If you’re looking to wow your taste buds and impress guests with something totally unforgettable, this Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe is exactly the kind of showstopper you want in your baking arsenal. It’s an adventurous spin on classic banana bread that melds the richness of peanut butter, the perfect sweetness of ripe bananas, and, yes, the unexpected savory crunch of candied bacon—all topped off with a luscious chocolate glaze.

I first tried making this for a weekend brunch, and honestly, it stole the show. Whether you’re baking for a lazy Sunday morning, a potluck, or just because you deserve a treat, this Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe offers that perfect balance of flavors and textures. Trust me, you’re going to want to bookmark this one.

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Why This Recipe Works

  • Flavor Contrast: The salty-sweet combo of candied bacon paired with creamy peanut butter and chocolate creates layers of incredible depth.
  • Moist Texture: The banana and sour cream keep the bread tender and moist without feeling heavy or greasy.
  • Textural Variety: Candied bacon adds a satisfying crunch that contrasts perfectly with the soft banana bread crumb.
  • Visual Appeal: The chocolate glaze and bacon chunks on top make for a stunning presentation that’s hard to resist.
The image shows a loaf cake with one layer, positioned on a silver tray, placed on a white marbled surface covered in a blue-striped cloth. The cake is golden brown with small dark bits inside, and it has a thick, smooth, orange frosting layer on top that drips slightly down the side. The frosting is decorated with small dark chocolate chips and pieces of dried fruit evenly spread across the top. Behind the cake, there is a white bowl with some dried fruit, and in front, there is a white bowl filled with dark chocolate chips. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe plays an important role. Together, they create a harmonious mix of flavors and textures. I always recommend using ripe bananas and good-quality peanut butter for the best results.

  • Bacon: Choose thick-cut for the best texture, it crisps up nicely for the candied topping.
  • Light brown sugar: Adds a deep molasses flavor that complements both the bacon and banana.
  • Chocolate chips or chopped chocolate: Tossing them in flour before mixing prevents sinking to the bottom.
  • Bananas: Use ripe, spotty bananas—they’re sweeter and have a richer banana flavor.
  • Vegetable oil: Keeps the bread tender without adding extra flavors.
  • Sour cream: Adds moisture and a subtle tang that balances the sweetness.
  • Peanut butter: Full-fat creamy works best, bringing that iconic Elvis flavor.
  • Eggs: At room temperature to ensure better mixing and a nice rise.
  • Vanilla extract: Elevates all the flavors, giving a fragrant note.
  • Powdered sugar and honey (for glaze): Combine to make a silky, sweet finish that isn’t overpowering.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe is how easy it is to tweak it to your liking. Feel free to swap nuts for extra crunch or leave out the bacon if you want a vegetarian version. Making it your own keeps the baking fun.

  • Variation: I’ve swapped peanut butter for almond butter for a milder flavor and added chopped walnuts for some extra nutty texture.
  • Greener Option: You can use coconut oil instead of vegetable oil to add a subtle tropical hint.
  • Chocolate Type: Dark chocolate chips ups the bittersweet contrast, but milk chocolate keeps things sweet and mellow.
  • Make it Gluten-free: Substitute the all-purpose flour with a gluten-free blend, but be sure to check the baking soda and chocolate for gluten-free labels.

Step-by-Step: How I Make Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe

Step 1: Crafting the Perfect Candied Bacon

I start by cooking the bacon over low heat to slowly render out the fat which makes it extra crispy without burning. Once the bacon is cooked, I drain the fat carefully and toss the slices back in with packed brown sugar. Keep the heat low and stir often until the sugar melts and caramelizes, coating the bacon in that gorgeous sticky glaze. Let it cool fully on a plate before breaking into bite-sized pieces—that’s where the magic crunch lives!

Step 2: Mixing the Banana Bread Batter

Preheat your oven to 350°F and get a 9×5 loaf pan greased and lined with parchment – this makes taking the bread out a breeze. While that’s happening, toss your chocolate chips in a tablespoon of flour to prevent sinking. Then, whisk together the dry ingredients – flour, baking soda, and salt. In a separate bowl, blend mashed bananas, sugars, oil, sour cream, peanut butter, eggs, and vanilla until smooth. Combine wet and dry mixtures gently so you don’t overmix; you want just enough to incorporate without making the bread tough. Fold in those dusted chocolate chips last.

Step 3: Baking and Glazing

Pour the batter into your prepared pan and bake for 50 to 60 minutes. Check early with a toothpick—it should come out clean or with a few moist crumbs, never wet batter. Let the bread cool in the pan for 5 minutes before flipping onto a wire rack so it cools evenly. While it cools, whisk together peanut butter, honey, and powdered sugar to make a silky glaze. Drizzle this over the bread, then sprinkle the candied bacon pieces and extra chocolate on top for a show-stopping finish.

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Tips from My Kitchen

  • Low Heat Bacon Cooking: Cooking bacon slowly avoids burning the sugar and gives you a deeply caramelized coating every time.
  • Room Temperature Ingredients: Let your eggs and sour cream sit out a bit to mix better and rise evenly in the bread.
  • Coat Chocolate Chips in Flour: This little trick keeps your chocolate chips suspended throughout the bread, so you get chocolate in every bite.
  • Don’t Overmix: Stir just enough to combine your wet and dry ingredients. Overmixing makes banana bread tough, and we want tender and soft!

How to Serve Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe

The image shows a rectangular brown cake with a thick layer of smooth, golden caramel frosting spread unevenly on top, with some dripping slightly over the edges. Scattered generously over the caramel are small, dark chocolate chips and pieces of crispy, golden brown brittle, adding texture and color contrast. The cake sits on a white marbled surface, with a white and blue striped cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this banana bread not just with candied bacon and melted chocolate, but sometimes I sprinkle a pinch of flaky sea salt on top to dial up that sweet-salty magic. For an extra touch, some chopped roasted peanuts add texture and bring out the peanut butter flavor even more.

Side Dishes

This bread pairs beautifully with a simple cup of strong coffee or a creamy latte. For a brunch, I like serving it alongside fresh fruit salad or a light green salad with vinaigrette to balance the richness.

Creative Ways to Present

For a fun party presentation, I slice the bread into thick slabs, stack them on a platter, and drizzle extra chocolate glaze over the top before scattering chopped candied bacon and chocolate shards. It looks as good as it tastes and always gets “oohs” from guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap the Elvis Banana Bread tightly in plastic wrap or store in an airtight container to keep moisture in. It stays fresh on the counter for 2-3 days, but I wouldn’t let it sit any longer—this bread is best enjoyed fresh for that perfect texture.

Freezing

I’ve had great luck freezing this banana bread wrapped tightly in foil and plastic wrap. Just slice before freezing so you can thaw individual pieces as needed. It keeps well for up to 3 months without losing flavor.

Reheating

To refresh slices, I pop them into the toaster oven or microwave for a few seconds. That peanut butter glaze softens and the bread warms up, reviving that melt-in-your-mouth feel like it just came out of the oven.

FAQs

  1. Can I use regular bacon instead of thick-cut in the Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe?

    Absolutely! Regular bacon will work just fine, though thick-cut bacon tends to hold up better during caramelization and adds a heartier crunch. If you use thinner slices, keep a close eye during cooking to avoid burning the sugar coating.

  2. What’s the best way to store leftover banana bread with the chocolate glaze?

    The best method is to cover it loosely with plastic wrap or keep it in an airtight container at room temperature for up to 3 days. Refrigerating might change the texture, and be gentle so you don’t disturb the glaze and candied bacon on top.

  3. Can I make the chocolate glaze ahead of time?

    Yes! The chocolate glaze can be made a day in advance. Just store it in the fridge and whisk it again before drizzling onto the bread to re-smooth it out.

  4. Is it necessary to use sour cream in this recipe?

    Sour cream adds moisture and a pleasant tang to the bread which helps balance the sweetness. But if you don’t have it on hand, plain Greek yogurt is a good substitute in equal amounts.

Final Thoughts

This Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe has quickly become one of my go-to favorites for a reason—it’s just so decadent and satisfying while still being surprisingly easy to make. I love sharing it with friends because it always sparks conversations (and requests for seconds!). If you’re ready to treat yourself or someone special, this recipe is your golden ticket. Give it a try, and I’m pretty sure it’ll become a beloved staple in your kitchen, just like it did in mine!

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Elvis Banana Bread with Candied Bacon and Chocolate Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Lucy
  • Prep Time: 50 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 1 loaf
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Elvis Banana Bread is a decadent twist on classic banana bread, featuring rich peanut butter, sweet mashed bananas, melty chocolate chips, and topped with a luscious peanut butter glaze and crunchy candied bacon. This indulgent loaf combines sweet and savory flavors for an irresistible treat perfect for breakfast or dessert.

Ingredients

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

  1. Prepare candied bacon: Cook bacon in a fry pan over low heat, rendering out as much fat as possible. Drain the bacon grease and return the bacon slices to the pan. Sprinkle brown sugar evenly over the bacon and continue cooking on low heat until the sugar dissolves and caramelizes, about 5 to 6 minutes. Remove the bacon with the caramel sauce to a plate and let cool completely. Once cooled, cut into bite-sized pieces and set aside.
  2. Preheat oven and prepare pan: Preheat the oven to 350°F. Grease a 9×5 loaf pan with baking spray and line the bottom with parchment paper. Set aside.
  3. Coat chocolate chips: Toss the chocolate chips with 1 tablespoon of the flour to coat and prevent sinking. Set aside.
  4. Mix dry ingredients: In a bowl, whisk together 1 1/2 cups of flour, baking soda, and salt. Set aside.
  5. Mix wet ingredients: In a separate large bowl, whisk together mashed bananas, granulated sugar, brown sugar, vegetable oil, sour cream, peanut butter, eggs, and vanilla extract until fully combined.
  6. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and stir until no visible streaks of flour remain. Gently fold in the floured chocolate chips.
  7. Bake the banana bread: Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow the bread to cool in the pan for 5 minutes.
  8. Cool the bread: Invert the loaf onto a wire rack and let cool completely.
  9. Make the glaze: In a bowl, whisk together peanut butter, honey, and powdered sugar until smooth and combined.
  10. Assemble and serve: Pour the peanut butter glaze over the cooled banana bread. Top with the candied bacon pieces and additional chocolate if desired. Slice and serve.

Notes

  • Ensure the bacon is cooked on low heat to avoid burning the sugar and to allow proper caramelization.
  • Coating the chocolate chips with flour helps keep them evenly distributed in the batter and prevents them from sinking.
  • Use ripe bananas for the best flavor and sweetness in the banana bread.
  • If you prefer a less sweet glaze, reduce the powdered sugar amount slightly.
  • This bread is best enjoyed the same day but can be wrapped tightly and refrigerated for up to 3 days.
  • For a nut-free version, substitute peanut butter with sunflower seed butter and ensure chocolate and other ingredients are nut-free.

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 270 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 45 mg

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