2 good slices of farmhouse loaf
3 rashers of Dry Cured Hickory Smoked Back bacon, cooked until crisp
1 tbsp peanut butter
2 tbsp butter
1. Spread two slices of bread with butter (on the outside) then turn over and spread one slice with peanut butter. In a bowl mash up the banana with a little maple syrup and spread that on top of the peanut butter.
2. Grill the bacon rashers for around 3 minutes on each side until they are really crisp and add to the sandwich. Top with the second slice of bread and squash down (without pushing out the contents).
3. Melt the butter in a pan and gently fry the sandwich, turning after a few minutes until the bread on both sides is golden. Slice in half and drizzle with maple syrup.