• Start your morning the right way with this Fried banana, bacon, and ricotta flapjack stack!

    The perfect combination of a sweet and savoury breakfast, this recipe brings together the sweetness of caramelized bananas, the savoury crunch of crispy bacon, and the creamy richness of ricotta, all layered between fluffy flapjacks.

    Quick and easy to make and absolutely delicious!

    Fried banana, bacon and ricotta flapjack stack

    Serves: 4
    Cooking Time: 30 mins


    • 250g streaky bacon
    • 30ml (2 tbsp) honey + extra, to drizzle
    • 150g cake flour
    • 5ml (1 tsp) baking powder
    • Pinch salt
    • 1 large egg
    • 125ml (1/2 cup) milk
    • 45g butter, melted
    • 150g ricotta cheese, crumbled
    • Butter, to fry
    • 1 – 2 bananas, thinly sliced
    • Fresh mint, to garnish (optional)



    Turn the oven to 200°C and set to grill. Place the streaky bacon on a baking tray, drizzle with the honey and grill until golden and crisp, about 5 minutes.


    Sift together the flour, baking powder and salt in a mixing bowl.


    Combine the egg, milk and 45g melted butter in a jug. Make a well in the centre of the dry ingredients and slowly add the egg, milk and butter mixture, mixing as you go, until ta lump free batter has formed. Stir in the ricotta.


    Heat a little butter in a frying pan over medium heat and fry tablespoons of batter until bubbles form on the surface, about 2 minutes. Flip over and cook for a further minute.


    Fry the banana slices in a frying pan over medium heat in a little butter until golden.


    Make stacks of the flapjacks and serve topped with the bacon, fried banana and drizzle of honey. Garnish with fresh mint, if desired.


    Dairy-free flapjacks