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.