The ultimate mix of savoury and sweet, this bacon and banana bread recipe with salted caramel sauced has been thought up by experimental chef Heston Blumenthal!


For the Banana Bread…


  • 350g Ripe bananas
  • 120g Plain flour
  • 80g Dehydrated banana slices, chopped
  • 2 ½ tsp Baking powder
  • 1 tsp Salt
  • 160g Golden caster sugar
  • 2 Whole eggs
  • 4 tbsp Unsalted butter, softened
  • 200g Alderwood smoked bacon
  1. Preheat the oven to 170C.
  2. Place the bananas in a blender and blitz to a puree consistency.
  3. In a stand up mixer with a paddle, cream the butter and the sugar.
  4. Add the eggs.
  5. Sift the flour, baking powder, salt and dehydrated bananas. Add the dry ingredients to the bowl of the mixer and continue to mix for 5 minutes.
  6. Fold in the banana puree.
  7. Add the mixture to a loaf tin and place in the oven. Cook for approximately 1 hour.
  8. Once done, remove from the oven and allow to cool on a cake rack.
  9. In the meantime, change the temperature in the oven to 180C, place the bacon on a tray lined with parchment paper and place in the oven. Cook for approximately 15 minutes.
  10. Remove from the oven and allow to cool.
  11. Place the bacon in a blender and blitz to a small size.
  12. Once the loaf has cooled, drizzle some of the caramel sauce on top and sprinkle the bacon bits.

For the Salted Caramel Sauce…


  • 140g Demerara sugar
  • 115g Golden syrup
  • 115g Double cream
  • 30g Unsalted cream
  • ¼ tsp Salt
  1. Place all of the ingredients in a saucepan over a medium heat and bring to the boil
  2. Whisk until the sauce reaches 120C, remove the pan from the heat
  3. Allow to cool to room temperature before drizzling over the loaf

© The Heston Blumenthal Team