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
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
- 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.
- 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.
- Coat chocolate chips: Toss the chocolate chips with 1 tablespoon of the flour to coat and prevent sinking. Set aside.
- Mix dry ingredients: In a bowl, whisk together 1 1/2 cups of flour, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- Cool the bread: Invert the loaf onto a wire rack and let cool completely.
- Make the glaze: In a bowl, whisk together peanut butter, honey, and powdered sugar until smooth and combined.
- 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
