In a small bowl whisk together the mayonnaise, mustard, honey, cilantro, and cayenne pepper and set aside.
Peel the plantains and slice into pieces that are one inch thick and about 1.5 to 2 inches long.
Cut bacon slices in half, lengthwise.
Wrap each banana slice with the halved bacon slice and secure with a wooden toothpick.
Heat the oil in a large skillet to 350 degrees. Fry the plantains (without crowding the pan) until golden brown. This will take between 3 to 5 minutes depending on the ripeness of the plantains. The riper, the quicker it will caramelize.
Drain on paper towel and serve immediately along side honey mustard dipping sauce.