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