Step 1

Preheat the oven to 110C/90C Fan/Gas ¼.

Step 2

Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes.

Step 3

Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork.

Step 4

Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper.

Step 5

Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown.

Step 6

Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way.

Step 7

Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick.

Step 8

Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve.