Crumpets with Bacon and Caramelized Banana

Ingredients

• 125 g (1 cup)plain flour
• 4 g (1 tsp)baking powder
• 12.5 g (1 tbsp)sugar
• A pinchsalt
• 1egg
• 30 ml (2 tbsp)oil
• 90 ml (6 tbsp)milk
• 60 ml (1/4 cup)water
• 35 g (1/4 cup)poppy seeds
• 2–3 slices per personstreaky bacon, cooked until crisp
• 3bananas, peeled and cut lengthways
• 50 g (1/4 cup)light brown sugar
• 42 g (3 tbsp)butter
• 0.7 g (1/4 tsp)ground cinnamon
• To tastehoney or syrup, for drizzling

Instructions

1. 1

   Make the caramel

   Warm the butter over a low heat, then stir in the brown sugar. Cook gently until it forms a caramel-like sauce, taking care not to let it burn.

2. 2

   Warm the bananas

   Add the cinnamon and bananas to the pan. Cook for 1–2 minutes, until the bananas are warmed through.

3. 3

   Coat the fruit

   Once the sauce has thickened, spoon it over the bananas to coat them. Keep the remaining sauce for garnishing the plates.

4. 4

   Mix the dry ingredients

   Sift the flour, baking powder and salt into a bowl, then stir in the sugar.

5. 5

   Whisk the liquids

   In a separate bowl, whisk together the egg, oil, milk and water.

6. 6

   Make the batter

   Pour the liquid mixture into the sifted ingredients and whisk until smooth, with no lumps. Add the poppy seeds and whisk again.

7. 7

   Cook the crumpets

   Heat oil in a frying pan over a low-to-medium heat. Spoon in portions of about 2 tablespoons of batter and cook until bubbles form.

8. 8

   Turn and finish

   Flip the crumpets and cook for up to 1 minute more, until golden brown and cooked through.

9. 9

   Cook the bacon

   Fry the bacon in oil until crisp, or grill it under a salamander until crisp.

10. 10

    Stack the crumpets

    Arrange about 3–5 crumpets in a stable stack. If you like, spread a little cream cheese between them to help them stay together.

11. 11

    Add the toppings

    Top the crumpets with the crisp bacon. Place the bananas beside or on top of the stack, then spoon over some of their sauce.

12. 12

    Drizzle and serve

    Finish with more sauce and a drizzle of honey or maple syrup, then serve.

What are crumpets with bacon and caramelised banana?

Crumpets are griddle-cooked cakes traditionally associated with Britain, known for their soft, hole-filled surface. This homemade version adds poppy seeds to the batter and pairs the crumpets with crisp bacon and buttery, cinnamon-scented bananas.

The combination turns familiar breakfast ingredients into a sweet-and-savoury stack. The recipe’s appeal lies in the contrast between tender crumpets, crisp bacon and soft fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 19g protein, 79g carbs, 33g fat.

Most of the carbohydrates come from the flour, bananas, sugar and any honey or syrup; the butter and cooking oil contribute much of the fat, while the egg, milk and bacon provide protein. Serve with fresh fruit and keep the finishing syrup to a light drizzle to balance the plate.

A batter for tender crumpets

Dry ingredients: sifting the flour, baking powder and salt helps distribute the raising agent before the liquids go in.

Wet ingredients: whisking the egg, oil, milk and water separately makes them easier to blend into the flour without leaving lumps. Stir in the poppy seeds once the batter is smooth.

Cook over gentle heat

Small portions: use about 2 tablespoons of batter per crumpet, as directed, so they cook evenly and are easy to stack.

Bubbles: wait for bubbles to form before turning. The second side needs up to 1 minute; look for a golden finish and a centre that is cooked rather than wet.

Keep the banana sauce under control

Low heat: butter and brown sugar can scorch if the pan gets too hot, so cook the sauce gently and keep an eye on it.

Fruit: add the cinnamon and lengthways-cut bananas to the sauce for just 1–2 minutes, until warm. Spoon the thickened sauce over the fruit and reserve some for serving.

Crisp bacon for contrast

Cook the streaky bacon until crisp, either by frying it in oil or grilling it under a salamander. The crisp texture stands out against the soft crumpets and bananas.

The recipe allows 2–3 slices per person. Add the bacon after stacking the crumpets so it remains prominent on the plate.

Build a stable stack

Stack: arrange about 3–5 crumpets carefully, then add the bacon and banana beside or on top. A little cream cheese between the crumpets is an optional way to help hold the stack together.

Finish: spoon over some banana sauce and drizzle with honey or maple syrup to taste. Serve straight away while the crumpets and toppings are warm.

What to serve alongside

The bacon, fruit and syrup make this a substantial breakfast on their own. For a more balanced plate, serve with fresh fruit or a simple portion of berries, and offer extra syrup separately.

Coffee or tea makes an easy accompaniment. If serving a group, cook the bacon and bananas while making the crumpets so the components are ready together.

Recipe notes & tips

• Measure each crumpet portion at about 2 tablespoons for more even cooking.
• Keep the pan at low-to-medium heat so the outside does not colour before the centre cooks.
• Turn the crumpets when bubbles form, then give the second side up to 1 minute.
• Make the banana sauce gently and avoid letting the brown sugar burn.
• Keep some caramel sauce aside to spoon over the finished stack.
• Cook the bacon until crisp for a clear contrast with the soft fruit.

Variations

• Maple finish: use maple syrup in place of honey for the final drizzle.
• Cream cheese layer: spread a little between the crumpets to help the stack hold together.
• Extra cinnamon: add a little more ground cinnamon to the banana sauce if you prefer a warmer spice flavour.
• Fruit on the side: serve the bananas beside the crumpets rather than stacking them on top.
• Smaller stacks: make fewer crumpets in each stack for easier serving.

Common mistakes to avoid

• Burning the caramel: keep the heat low and watch the butter and brown sugar as they cook.
• Lumpy batter: whisk the liquid ingredients into the sifted dry mixture until smooth before adding the poppy seeds.
• Turning too soon: wait until bubbles form on the crumpet surface before flipping.
• Undercooked centres: use a low-to-medium heat and cook the second side for up to 1 minute, checking that the crumpet is cooked through.
• Overcooking the bananas: cook them for only 1–2 minutes, just until warmed through.
• Unstable stack: use about 3–5 crumpets and, if needed, add a little cream cheese between them.

How to store

Store leftover crumpets, bacon and bananas separately in covered containers in the fridge for up to 2 days. Reheat the crumpets in a dry pan or toaster, warm the bananas gently in a pan, and reheat the bacon until hot and crisp.

Frequently asked questions