Preheat the oven to 110°C.
Melt 25g of butter in a small pan and cool for five minutes.
Blend the melted butter, flour, baking powder, eggs, sugar, and milk in a food processor.
Pour mixture into a bowl and mash the banana into the batter.
Heat oil and a cube of butter in a non-stick frying pan.
Drop four spoonfuls of batter into the pan and cook for three minutes.
Flip the pancakes and cook for another 2-3 minutes until pale golden-brown.
Keep pancakes warm in the oven while cooking the remaining batches.
Fry the bacon for three minutes on each side until crisp.
Serve pancakes topped with bacon and maple syrup.