Put the maple syrup into a bowl, season with the BBQ Rub (we used Hamburg Gunpowder from Ankerkraut) and mix well.
Peel the bananas, and cut them into 5 equal bite-sized pieces. Place the bananas in the marinade and let them chill in the fridge for 1 hour.
Halve the bacon strips, wrap each banana chunk with a piece of bacon and fix with toothpicks.
Put the bacon wrapped bananas on a baking tray and bake them for 15 minutes at 180°C / 356° F. After ten minutes, glaze them with the remaining marinade and cook for another 10 minutes.
Enjoy and stay tuned!