Are you having a “Blue Christmas”? Do you have a “Burnin’ Love” for all things Elvis? I think just about everyone has heard of Elvis Presley’s famous penchant for peanut butter and banana sandwiches. It’s been said that the peanut butter and banana sandwich plus bacon was his very favorite. He would eat one after the other, with or without the bacon, when he had the craving. This combination has been so associated with him that if you go to many restaurants you can just say you want “an Elvis” and they will know exactly what you mean. At first glance the three main ingredients seem to not go together very well but in actuality the nutty, sweet and salty-savory meld quite deliciously!
I developed this super moist Peanut Butter Banana Bread with Candied Bacon recipe with Elvis’ famous craving in mind. Not only do you taste its creamy peanut butter-banana goodness but this bread is also bursting with chocolate and peanut butter chips for extra yumminess! Topping things off, candied bacon bits cling to a sweet peanut butter glaze. Talk about decadent!
So “Don’t Be Cruel” to yourself. You “Can’t Help Falling In Love” with this Peanut Butter Banana Bread with Candied Bacon! Elvis may have left the building but he left a lasting legacy of great rock and roll and a tasty flavor combination to remember him by.
Long live the King and long live Peanut Butter Banana Bread with Candied Bacon!
- 5 slices bacon
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas mashed
- 1/2 cup peanut butter
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar packed
- 1/3 cup sour milk or buttermilk Instructions for sour milk in notes below
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/3 cup powdered sugar
- 1 Tablespoon milk
- 1 Tablespoon peanut butter
- Pre-heat oven to 425 degrees F. Cover a large baking sheet with parchment paper. Coat the bacon strips with brown sugar on both sides and place on the baking sheet. Bake for 15-20 minutes turning once half way through cooking time. Watch carefully to make sure the bacon does not burn. Remove from oven and transfer to a wire rack placed over a plate or pan and allow to drain any excess sugar.
- Lower the temperature of the oven to 350 degrees F. Grease an 8 x 4 inch loaf pan and line with parchment paper if desired for ease of removal. Set pan aside.
- In a large mixing bowl combine the flour, baking soda and salt until well mixed. Set this bowl aside.
- In another large bowl whisk together the mashed bananas, peanut butter, sugars, sour milk (or buttermilk), oil, eggs and vanilla extract until mixture is smooth and completely combined.
- Add the wet ingredient mixture to the dry ingredients and stir until flour is incorporated. Fold in the chocolate and peanut butter chips.
- Spoon the batter into the greased loaf pan and bake until a toothpick inserted in the middle comes out clean. Start checking at 1 hour and add time gradually as needed. Oven temperatures may vary.
- Allow the bread to cool for 10 minutes then remove to a wire rack. Allow to completely cool prior to glazing.
- When the bread is completely cool prepare the glaze by whisking the peanut butter, powdered sugar and milk together until there are no lumps visible. Chop or cut cooled bacon into bits.
- Drizzle the glaze over the cooled bread and sprinkle bacon bits on top , pressing into the glaze to stick. Allow the glaze to set before wrapping in plastic.
To make sour milk, place 1 teaspoon lemon juice in a measuring cup and add milk to the 1/3 cup line. Allow to sit for a minimum of 5 minutes before adding to the recipe.