Elvis Banana Bread

Author: Lauren

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 6-8

Ingredients

For The Bread:

• 6 slices bacon (cooked and chopped)
• 3 ripe bananas (mashed)
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/2 cup peanut butter chips
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter, melted
• 1/4 cup sour cream
• 1 large egg plus 1 egg yolk
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp kosher salt

For The Glaze:

• 1/2 cup peanut butter (melted)
• 1 tbsp. powdered sugar
• pinch of salt

Directions

1. Preheat oven to 350º.
2. Line a loaf pan with parchment paper and grease with cooking spray.
3. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
4. In another large bowl, mix together butter, sugar, egg and egg yolk, peanut butter, sour cream, and vanilla. Add mashed bananas and stir until combined.
5. Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, peanut butter chips, and most of the bacon (reserve some for topping) and transfer to prepared loaf pan.
6. Bake until a toothpick comes out clean, about 1 hour. Let cool for 10 minutes in the pan, then turn out onto a cooling rack to cool completely.
7. Make the glaze: Whisk together melted peanut butter, powdered sugar, and salt. Drizzle over cooled banana bread and sprinkle with remaining bacon bits.

**Storage**

-Place a paper towel in the bottom of an airtight storage container OR in an airtight bag. Then place the cooled loaf on top of it. The paper towel will absorb any excess moisture that may leak out over the next few days.

-The bread can be left at room temperature for up to 4 days. After 4 days, you can freeze the bread in an air-tight container for up to 3 months.