Brush bacon with maple syrup and dry fry in a frying pan until crisp on both sides.
Melt the sugar, butter and vanilla extract in a pan. Then add the banana strips and let them soften.
Butter the cut sides of the roll with butter and fry until browned (3 mins).
Add rum and heat up off heat, light it and flambé. Take the rolls off the heat and allow to cool
Spread Peanut butter on the top of the bottom roll and spoon on the bananas.
Top with the bacon snapped in half.
Grate the chocolate over and put the other slice of brioche over the top. Serve