This Peanut Butter Banana Bread is a moist, delicious upgrade to the classic, with peanut butter and a unique twist of sweet, crunchy candied bacon.
Servings : 12
Prep Time 10 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr30 minutesmins
Ingredients
For the Candied Bacon
6slicesbacon
¼cupmaple syrup
2tablespoonslight brown sugar
½teaspooncayenne pepper
For the Banana Bread
1½cupsall-purpose flour
1teaspoonbaking soda
pinch of salt
3ripe bananas,mashed
5tablespoonsunsalted butter,melted
1wholeegg,beaten
½cupsugar
⅓cupcreamy peanut butter
1teaspoonpure vanilla extract
Instructions
Preheat oven to 350˚F.
Mix maple syrup, light brown sugar, and cayenne pepper in a small bowl.
Generously rub each slice of bacon with the maple syrup mixture until evenly coated.
Lay strips of bacon on a cooling rack; set the cooling rack over a baking sheet. You might want to cover the baking sheet with foil so that you don't ruin it.
Bake for 20 to 25 minutes, or until caramelized.
Let the bacon cool, then roughly chop.
Meanwhile, in a medium-sized bowl, sift together the flour, baking soda, and salt; set aside.
Using a spoon, in a large mixing bowl mix together the melted butter and the mashed bananas.
Mix in the beaten egg, sugar, peanut butter and vanilla.
Continue to stir with the spoon while gradually adding in the flour mixture; mix until well incorporated.
Fold in the chopped candied bacon.
Pour mixture into a greased 8x4-inch loaf pan.
Bake for 55 to 60 minutes at 350˚F, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes; remove the bread from the pan and transfer it to a wire rack to cool completely.
Use ripe or overripe bananas for maximum sweetness.
Be careful not to overmix the batter, which can result in a loaf of tough, dense bread.
Let your banana bread cool completely before slicing it.
Store the cooled and wrapped banana bread at room temperature for up to 4 days or keep it in the fridge for up to 6 days.
To freeze your banana bread, make sure it's completely cool first. Wrap it tightly in plastic wrap, then add a layer of aluminum foil for extra protection. It can be frozen for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.