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Banana and bacon

Updated: Mon, 9 May, 2022

Banana and bacon, with a drizzle of maple syrup, makes a gorgeously indulgent, hearty breakfast. Have it on its own, low carb way, or pile it on a thick slice of fresh sourdough.

banana and bacon

The things this dish is not

Let’s be honest: this is not a major culinary discovery. It’s not a new umami, raw fish, salted caramel or cooking things in Coca-Cola.

It’s very far from the snail porridge and it’s not remotely as brave as green tea brining. It’s not a cronut. It’s not the fifty cloves of garlic chicken.

I have to say it’s also not courgetti or cucumbetti (has it been invented yet?) It doesn’t contain chia or quinoa or - thank heavens - kale. It’s not related to mashed avocado on toast.

Nothing on par with hoppy craft beer or deconstructed latte. It isn’t coconut water, or agave water or even cactus water - in fact, it isn’t WATER.

fried banana with bacon

Not vegan or even vegetarian. Dairy free it’s not and a paleo caveman would have struggled to procure it. It’s clean, but only in terms of utensils used to cook it. It isn’t gluten free - oops. Well, not if slapped on a toasted slice of sourdough.

I’ll admit its inferiority to pomegranate chutney. Lentils crumble sounds more interesting and more filling. Sprouts with chestnuts and scrambled eggs with truffles leave a much more lasting impression on the diner, and so undoubtedly does chicken in chocolate sauce - be it a good or a bad impression.

I don't think I'll ever publish a cookbook that would sell like hot cakes on the strength of that one recipe, nor will it often be googled as ‘Fiend’s banana bacon’.

But one thing is certain: it makes a jolly good breakfast.

caramelised banana with crispy bacon

How to make banana and bacon for breakfast?

It couldn’t be easier: fry the bacon rashers until as crisp (or not) as you like them. I say streaky, because I think it’s incomparably better than the usually dry and chewy back bacon which we also tend to overcook.

But if you’re one of those people who meticulously cuts the streaks of fat from streaky bacon, have it your way.

The addition of butter might also be not to everyone’s approval but it’s not so much that bacon needs it to be fried. It’s more the wonderful sauce/juices/gravy that it makes in combination with the bacon fat and the maple syrup that joins the two in the pan.

Bacon out, maple syrup and banana slices or quarters in, and it will only take a minute or two for them to caramelise and the divine aroma to waft around. Return the bacon to the pan and you’re good to go.

frying bacon and banana

Elvis sandwich

Yes, you can use the above in an Elvis Sandwich if you make yourself forget how that kind of diet ended for The King. But that would involve spreading the bread with peanut butter, using mashed banana instead of caramelised and then frying the whole sandwich.

Apart from the obvious exponentially higher nutritional hazard, it doesn’t sound appealing to me.

I like to pile my bacon and banana on a fresh or lightly toasted slice of sourdough bread and drizzle over with the juices. Not the healthiest either but eaten once in a while it won’t do you any harm.

breakfast bacon and banana

More bacon recipes

Brown sugar bacon is a deadly snack – you simply cannot stop, Crispy streaky bacon glazed with brown sugar is the definition of moreish.

Marrying a healthy salad with a bit of naughtiness, that’s the lettuce, bacon and blue cheese concoction which uses the bacon fat for dressing.

Cabbage, bacon and tomato can be a satisfying main course if served with a few boiled new potatoes, or a lavish side to fish or chicken.

More breakfast recipes

Bacon for breakfast is everyone’s favourite: here in an unusual form of breakfast muffins, with apple and cheese.

If you thought making an omelette for breakfast is too much effort, think again: the perfect cheese and mushroom omelette is ready in ten minutes or less.

A forgotten breakfast dish, kedgeree with smoked mackerel is certainly die a revival, and not only as a starter in hipster restaurants.

Banana and bacon

Servings: 1 indulgent breakfastTime: 10 minutes


  • 3-4 rashers of smoked streaky bacon
  • a small knob of butter
  • 2 small bananas
  • 2 tbsp. maple syrup


1. Cut the bacon rashers in half and place them in a pan with a knob of butter over medium heat. Cook for about 5 minutes until done or crispy to your liking.

2. In the meantime peel the bananas, cut them crosswise in half and lengthwise in quarters.

3. When the bacon’s cooked, remove it from the pan and add the maple syrup to the bacon fat. Add the banana quarters cut side down and cook for 3-4 minutes until slightly caramelised.

4. Remove the bananas onto a plate, top with bacon and drizzle with any juices left in the pan.

Originally published: Thu, 5 January, 2017

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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