David's Favorite Recipes

My Bermudian Mother’s Caramelized Bananas and Bacon


My mother, Margaret, was born in Bermuda and her family was among the island’s early settlers in the 1620s. She was exceptionally kind and an incredible gardener, but she had a limited cooking repertoire: soft-boiled eggs for my father in the morning, and at night lamb chops for my father and minute steaks and rice for my brothers and me. However, she did have a few special recipes, and one of my favorites was her caramelized bananas and bacon, which I remember being served at special-occasion breakfasts. They were simply amazing.


1 pound bacon
6 whole bananas, barely ripe without any brown spots


Arrange the bacon strips in a single layer in a large skillet. Cover the skillet and place over medium heat. Cook a few minutes until the fat renders. Then reduce the heat to medium-low, remove the lid, and cook the bacon slowly, turning as needed until perfectly browned, about 10 minutes. Transfer the bacon to  paper towel-lined platter, leaving the fat in the skillet.

Raise the heat under the skillet to medium. Peel the bananas, place them on a cutting board, and carefully cut each one lengthwise in half. Carefully place the banana halves in the hot bacon fat and cook until their undersides are caramel-brown, 3 to 4 minutes. Carefully flip them over and brown the other side, another 3 to 4 minutes. Transfer to paper towels to drain.

Serve 2 caramelized banana halves and 3 strips of bacon per person