Sweet vanilla porridge with streaky bacon and caramelised bananas



200g Eskort Rindless Streaky Bacon

1,5L (6c) water

5ml (1t) salt

5ml (1t) vanilla essence

15ml (1T) butter

500ml (2c) maize meal

3 bananas

250ml (1c) castor sugar



  • Preheat the oven to 190°C.
  • Place the streaky bacon on a greased baking sheet and cook for 15 minutes until crispy.
  • Bring the water to the boil and add the salt, vanilla essence and butter.
  • Whisk the maize meal into the water, lower the temperature and cook for 5 minutes.
  • In a small bowl, mash 1 banana and whisk into the maize porridge.
  • Add half the castor sugar and mix well. Remove from the heat.
  • Slice the 2 remaining bananas in half lengthwise.
  • Add the rest of the castor sugar to a pan over high heat. Add the bananas cut-side down and allow to caramelise.
  • Serve a portion of porridge with extra butter, a banana slice and a few rashers of bacon.
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