This might just be the most unexpected twist you'll love: a moist, rich banana bread meets decadent chocolate and delightfully crunchy candied bacon. Yes, you read that right! Let me share my Chocolate Banana Bread with Candied Bacon Recipe that’s become my latest obsession.
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Why You'll Love This Recipe
When you combine sweet bananas, creamy peanut butter, melty chocolate, and crispy candied bacon, magic happens. I fell for this combo the first time I made it — and I promise you will too. It’s not your everyday banana bread, and that’s what makes it so fun.
- Flavor explosion: The salty-sweet balance from candied bacon perfectly complements the rich chocolate and banana flavors.
- Textural delight: Moist banana bread with pockets of gooey chocolate and crispy bacon chunks offers a variety of textures in every bite.
- Simple ingredients: You probably have almost everything you need on hand, making it easy to whip up when inspiration strikes.
- Conversation starter: This unique recipe is always a hit at brunches or casual get-togethers — people are intrigued before they even taste it!
Ingredients & Why They Work
Each ingredient plays a crucial role here, from the bananas that keep the bread moist to the peanut butter adding luscious depth. And of course, candied bacon — the star that raises this treat to another level. Here’s what you need, and why:
- Bacon: Low and slow cooking helps render fat and get that perfect candied crunch without burning.
- Light brown sugar: Adds subtle molasses notes important for the caramelized bacon coating and sweetness in the bread.
- Chocolate chips or chopped chocolate: Coated with a bit of flour so they don’t sink — this little trick keeps chocolate evenly distributed.
- All-purpose flour: Provides structure without making the bread dense.
- Baking soda: Helps the loaf rise and stay tender.
- Mashed bananas: Use ripe ones, packed with natural sweetness and moisture.
- Granulated sugar: Adds clean sweetness balancing the brown sugar’s richness.
- Vegetable oil: Keeps the bread super moist without weighing it down.
- Full-fat sour cream: Adds tenderness and slight tanginess.
- Creamy peanut butter: Blended into the batter and glaze, it boosts flavor and creaminess.
- Eggs: Bind the mixture with richness and stability.
- Vanilla extract: Enhances all the other flavors subtly but importantly.
- Honey and powdered sugar (for glaze): Sweet finish that ties everything together.
Make It Your Way
I love tweaking this recipe depending on who I’m baking for — it encourages you to personalize. You can amp up the peanut butter or swap chocolate for nuts. The candied bacon? That’s non-negotiable in my book, but feel free to experiment.
- Variation: For a nut-free version, I’ve swapped peanut butter with sunflower seed butter, and it still tastes fantastic.
- Less sweet option: Reduce sugar slightly if you want to keep it on the healthier side — just remember the bacon adds extra sugar!
- Gluten-free twist: I haven’t tried this with gluten-free flour, but a 1:1 blend could work—just check texture and baking time.
Step-by-Step: How I Make Chocolate Banana Bread with Candied Bacon Recipe
Step 1: Candied bacon magic
Start by cooking your bacon slowly in a fry pan over low heat. This way, you render out the fat and get it nice and crispy. Once cooked, drain the grease and toss the bacon back with brown sugar. Keep cooking on low until the sugar melts and caramelizes, about 5 to 6 minutes—it’ll smell heavenly! Cool on a plate and chop into bite-sized pieces when firm.
Step 2: Mix dry ingredients and coat chocolate
Whisk together flour, baking soda, and salt in one bowl. In a small bowl, toss your chocolate chips with a tablespoon of flour — this prevents them from sinking to the bottom during baking, keeping each slice studded with chocolate goodness.
Step 3: Blend wet ingredients
In a separate large bowl, mash your ripe bananas well. Then add granulated sugar, brown sugar, oil, sour cream, peanut butter, eggs, and vanilla. Whisk everything until fully combined and smooth.
Step 4: Combine and fold
Gently stir the dry ingredients into the wet until just moistened—avoid overmixing to keep your loaf tender. Fold in the floured chocolate chips last so they’re evenly spread.
Step 5: Bake and cool
Pour the batter into a greased 9x5 loaf pan lined with parchment paper. Bake at 350°F for 50 to 60 minutes. You’ll know it’s done when a toothpick poked into the center comes out mostly clean with a few moist crumbs—not wet batter. Let it cool 5 minutes in the pan before flipping onto a rack to cool completely.
Step 6: Glaze and assemble
Whisk together peanut butter, honey, and powdered sugar to make your glaze. Spread this lovingly over the cooled bread. Scatter your candied bacon pieces and a few extra chocolate chips on top for that wow factor. Slice and share the joy!
Top Tip
Making candied bacon for this recipe is a game changer, but it needs patience and attention. Here are some of my best tips to nail it every time.
- Low and slow: Cooking bacon on low heat prevents burning the sugar and ensures a perfect caramel glaze.
- Drain bacon fat: Removing excess grease before adding sugar keeps the bacon from getting soggy.
- Coat chocolate chips: Tossing chocolate in flour prevents sinking so every slice is loaded with melty chocolate.
- Don’t overmix batter: Stir until just combined to keep your bread tender and avoid toughness.
How to Serve Chocolate Banana Bread with Candied Bacon Recipe
Garnishes
I usually sprinkle a few chocolate chips and some candied bacon on top to make it look as irresistible as it tastes. Sometimes a dusting of powdered sugar or a drizzle of honey adds a lovely finishing touch, especially if you’re serving for brunch guests.
Side Dishes
This bread pairs beautifully with a cup of freshly brewed coffee or a creamy latte. If you want a full brunch spread, serve alongside scrambled eggs and fresh fruit to balance the richness.
Creative Ways to Present
For a special occasion, try cutting the bread into smaller thick slices, stack them with layers of whipped cream or mascarpone, and add an extra sprinkle of candied bacon on top — it becomes a showstopper centerpiece dessert or sweet snack.
Make Ahead and Storage
Storing Leftovers
I keep leftover banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. This preserves the moisture and keeps the candied bacon from getting too soft.
Freezing
I’ve frozen slices wrapped individually in plastic wrap, then placed in a freezer bag. When I want a treat, I thaw them at room temp or gently warm in the microwave, and they taste nearly freshly baked.
Reheating
To enjoy the bread warm, I loosely cover slices with foil and heat at 300°F in the oven for about 10 minutes. This revives the moistness and keeps the candied bacon crisp.
Frequently Asked Questions:
Yes, you can substitute turkey bacon to reduce fat and calories, but keep in mind the texture will be less crispy and the flavor somewhat different. Cook it low and slow and make sure to let it crisp up well for the best candied effect.
I recommend using very ripe bananas with lots of brown spots for natural sweetness. Mash them with a fork or potato masher until smooth with just a few small lumps to keep texture in the bread.
Absolutely! The peanut butter glaze can be made a day ahead and stored in the fridge. Give it a good whisk before spreading over the bread to smooth it out again.
Tossing the chocolate chips in a tablespoon of flour before folding them into the batter helps them stay suspended throughout baking, so every slice has a nice chocolate balance.
Final Thoughts
This Chocolate Banana Bread with Candied Bacon Recipe is such a treat — perfect for breakfast, dessert, or anytime you want something special. Sharing it with friends or family always sparks smiles and requests for seconds. I hope you enjoy making and savoring it as much as I do, and that it adds a little unexpected joy to your kitchen adventures.
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Delicious Recipe
- Prep Time: 50 minutes
- Cooling Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This indulgent banana bread recipe combines rich peanut butter and chocolate chips with a delightful twist of homemade candied bacon, finished with a creamy peanut butter glaze. Perfectly moist and full of flavor, this unique loaf is sure to impress both banana bread enthusiasts and bacon lovers alike.
Ingredients
Candied Bacon
- 9 to 10 slices bacon
- ½ cup packed light brown sugar
Banana Bread
- 1 cup chocolate chips or chopped chocolate, plus more for garnish
- 1 ½ cups all-purpose flour, plus 1 tablespoon for coating chocolate chips
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup mashed bananas (about 3 large ripe bananas)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- ½ cup full-fat sour cream, room temperature
- ½ cup creamy peanut butter
- 2 large eggs, room temperature and lightly beaten
- 1 teaspoon vanilla extract
Glaze
- ½ cup creamy peanut butter
- 2 tablespoons honey
- ¼ cup powdered sugar
Instructions
- Make Candied Bacon: In a fry pan, cook the bacon on low heat to render out as much fat as possible. Once cooked thoroughly, drain the pan of bacon grease and return all bacon slices to the pan.
- Caramelize Bacon: Sprinkle the brown sugar over the bacon in the pan and toss to coat evenly. Continue cooking on low heat until the sugar dissolves and caramelizes, about 5 to 6 minutes. Remove bacon with caramel sauce to a plate and let cool completely.
- Prepare Pan and Ingredients: Preheat the oven to 350°F and grease a 9x5 loaf pan with baking spray. Line the bottom with parchment paper. Combine the chocolate chips with 1 tablespoon of flour to coat and set aside. In a separate bowl, whisk together 1 ½ cups flour, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk mashed bananas, granulated sugar, light brown sugar, vegetable oil, sour cream, peanut butter, eggs, and vanilla extract until fully combined.
- Combine Wet and Dry: Add the dry flour mixture into the wet ingredients, folding gently until no visible streaks of flour remain. Fold in the floured chocolate chips carefully.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. Remove from oven and let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- Make the Glaze: In a bowl, whisk together peanut butter, honey, and powdered sugar until smooth and creamy.
- Assemble and Serve: Pour the peanut butter glaze over the cooled banana bread. Top with candied bacon pieces and additional chocolate chips for garnish. Slice and enjoy!
Notes
- Use very ripe bananas for best sweetness and moist texture.
- For a less sweet bread, reduce the amount of brown sugar slightly.
- Candied bacon can be made ahead and stored in an airtight container.
- Ensure eggs and sour cream are at room temperature for a smooth batter.
- Line the loaf pan with parchment to prevent sticking and help with easy removal.
- If you prefer, substitute peanut butter with almond or cashew butter for a different nutty flavor.
- Check banana bread at 55 minutes; oven temperatures can vary, so adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
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