Ingredients

The following ingredients have 1 Servings
  • 1/2 pound bacon
  • cut into small strips
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large over-ripe bananas
  • 1/2 stick butter
  • 3/4 cup (not packed) brown sugar
  • 2 eggs
  • at room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons sour cream
  • Cooking spray
  • for greasing loaf pan
  • 3 tablespoons peanut butter
  • 1/2 cup powdered sugar
  • 1/4 cup water (plus more if needed)

Instruction

  • Preheat oven to 350°F
  • Place the bacon in a medium, nonstick skillet over medium-high heat
  • Stir occasionally with a wooden spoon until the fat starts to render, about 4 minutes
  • Cook for about 5 more minutes until the fat begins to froth and the bacon gets crispy
  • Remove the bacon to a plate with a slotted spoon and drain on paper towels
  • Empty the bacon fat into a glass liquid measuring cup and let cool
  • In a mixing bowl, combine flour, baking soda, salt and cinnamon
  • Set aside
  • Mash the bananas in a separate bowl until smooth
  • In a stand mixer fitted with a paddle attachment, cream together butter, a quarter cup of the cooled bacon fat and the sugar for 3-5 minutes at medium speed, or until fluffy
  • Add in eggs one at a time until mixture is fully combined
  • Add in vanilla, sour cream and mashed bananas
  • Turn down to low speed and add flour mixture in batches
  • Spray a 9x5-inch loaf pan with cooking spray
  • Pour the batter into the pan and bake for 1 hour or until a toothpick comes out clean
  • While the bread is cooking, whisk together peanut butter, powdered sugar and water, a tablespoon at a time, in a small bowl  until smooth and shiny
  • If the glaze is too thick to pour, add another tablespoon of water
  • When the bread has cooled to room temperature, pour the peanut butter glaze over the banana bread and sprinkle with the reserved bacon bits