Bacon and Fairtrade banana cakes

Lay the rashers of bacon on a foil-lined sheet and place in a cold oven with the temperature set to 200C for approx 20 minutes or until crispy. Allow to cool. Turn oven heat down to 180C.

Mash the bananas with honey in a small bowl and set aside. Sift all the dry ingredients into a large bowl: flour, sugar, baking powder and salt. Cut the butter into small chunks, add to the dry ingredients and blend with an electric mixer on medium speed until evenly incorporated. Add the eggs one at a time, beating after each addition. Mix in the banana/honey mixture, spices and Brazil nuts to taste and spoon evenly into the cupcake cases, filling almost to the top. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the centre of the cake, comes out clean. Remove from the oven and leave to cool in the baking tray for approximately 3 minutes, then transfer to a cooling rack and leave to cool completely.

While the cakes are cooling, prepare the frosting. Beat the butter until smooth, then add half of the sugar, the double cream and the honey. Continue beating, slowly adding the rest of the sugar to achieve a smooth, even texture. Ice each cooled cupcake with a thick swirl of frosting and top with strips of cooled bacon and chopped Brazil nuts.