Or in alternating titles, How To Trash Up Your Banana Bread.
I mean, maybe Elvis would have been my friend if he were still around, but since that’s not an option, you’ll have to settle for my bacon peanut butter banana bread.
It sounds strange to some — my mom, for one, refuses to mix bacon with baked goods — and she probably closed this page already. But if you enjoy toasting bread, spreading it with peanut butter, topping with banana slices and crumbling salty bacon on top, this loaf is right up your alley.
After all, if these flavors were cool enough for Elvis, they’re probably more than cool enough for the rest of us.
This version elevates banana bread into a hearty breakfast treat. Banana bread is already portable and satisfying in the morning; adding bacon makes it feel unapologetically breakfast-forward.
The loaf features ripe bananas, a touch of peanut butter, lots of crumbled bacon, and even some bacon drippings folded into the batter for extra savory richness.
If you want a stronger peanut butter presence, stir in some peanut butter chips. I left them out because I prefer to spread a thick layer of peanut butter on each slice, and still let the banana and bacon flavors stand out.
Either way, this bread is a winner.
Bacon Peanut Butter Banana Bread
Makes one 10 x 6 loaf
Ingredients:
- 6 slices thick-cut bacon, chopped
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 2/3 cup loosely packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup creamy peanut butter, melted and cooled
- 1/4 cup bacon drippings (reserved from cooking bacon)
- 4 bananas, mashed (about 2 1/4 cups)
- 1/3 cup milk
Directions:
- Preheat the oven to 350°F (175°C). Cook the bacon in a large skillet over medium-high heat until crisp and the fat is rendered. Transfer bacon to paper towels to drain. Reserve 1/4 cup of the bacon drippings and set aside.
- Grease a 10 x 6 loaf pan with nonstick spray or butter. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk the egg and brown sugar until smooth. Add the vanilla, melted peanut butter, reserved bacon drippings, and melted butter, stirring to combine. Mix in the mashed bananas and milk.
- Add the dry ingredients to the wet ingredients in batches, mixing gently with a spoon until just combined. Fold in the chopped bacon so it’s evenly distributed.
- Pour the batter into the prepared loaf pan and place the pan on a baking sheet. Bake for 45–50 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool completely in the pan before slicing.
Note: For extra peanut butter flavor, fold in a handful of peanut butter chips before baking.
Serve slices plain, spread with extra peanut butter, or top with a crispy bacon strip for full effect.
