banana and bacon
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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 courgette or cucumbetti (don’t they know THAT?) It doesn’t contain chia or quinoa or - thank heavens - kale. It’s not related to avocado.
Nothing on par with hoppy craft beer or deconstructed latte. It isn’t coconut water, or agave water or even cactus water - more, it isn’t WATER.
Not vegan or even vegetarian. Dairy free it’s not and a 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 - ooops. Well, I’ll slap it on a tasted 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 won’t publish a cookbook selling like hot cakes on the strength of that one recipe, nor will it even be googled as ‘Fiend’s banana bacon’.
But it makes a damn good breakfast.
- 3-4 rashers of smoked streaky bacon
- a small knob of butter
- 2 tbsp. maple syrup
- 1-2 bananas
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.
In the meantime peel the bananas, cut them crosswise in half and lengthwise in quarters. 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.
Remove the bananas onto a plate, top with bacon and drizzle with any juices left in the pan.