Bananas Foster Waffles
Crispy and fluffy waffles topped with caramelized, rum flavored bananas, my Bananas Foster Waffles are the ultimate decadent breakfast or brunch. Even better, the sauce can also be served over ice cream for dessert!
Servings: 8 Servings
Calories: 514kcal
Equipment
Ingredients
Buttermilk Waffles
- 2 cups buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 3 Tbs sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup unsalted butter melted and cooled
Bananas Foster Sauce
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon flaky sea salt
- ½ cup heavy cream
- 3 bananas sliced
- ½ cup chopped walnuts
- 2 teaspoons rum extract
- 2 teaspoons vanilla extract
Instructions
Make waffles
- Preheat oven to 250°. Place a wire baking rack in a sheet pan and set in oven. Your waffles will rest here as you finish cooking each one.
- In a large bowl whisk buttermilk, eggs, and vanilla.
- Combine flour, cornstarch, sugar, baking powder, baking soda, and salt in a medium bowl.
- Add dry ingredients to wet and stir until just combined. Drizzle in melted and cooled butter while continuing to mix. Allow batter to rest for 10 minutes while you heat up your waffle maker.
- Portion batter onto preheated waffle maker. Cook to manufacturer instructions, or about 4-5 minutes.
- Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter. Let's make the bananas foster sauce.
Make bananas foster sauce
- In a heavy bottomed skillet, melt the butter over medium heat.
- Stir in the brown sugar, maple syrup, cinnamon, nutmeg, and salt. Bring to a brisk simmer. Continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth and fully combined. (At first the butter and brown sugar may look separated, but will come together as they simmer.)
- Carefully add in the heavy cream (it will sputter a bit). Stir to combine and bring back to a steady simmer. Cook for another 3 to 4 minutes, stirring frequently.
- Add in the walnuts and the sliced bananas and cook until the bananas start to soften and caramelize. Remove from heat and stir in the vanilla and rum extracts.
- Serve over hot waffles.
Notes
Adding alcohol: If you want a more authentic bananas foster, you can add 3 tablespoons of the rum of your choice in place of the rum extract. Allow to simmer for a few minutes to cook out some of the alcohol.
To flambé when using alcohol: Remove the pan from heat and drizzle the rum over the sauce. Using a long lighter, touch just over the sauce to ignite the rum. It should light into a subtle blue glame. Gently swirl the pan around until the flames burn out, about 30 seconds. If it doesn’t ignite, just simmer the sauce for a few minutes to burn off the alcohol. These things happen.
Note on alcohol content: Both simmering and flambéing will only burn off about 25% of the alcohol. Keep that in mind if preparing this dish for children or for adults who do not consume alcohol.
Nutrition
Calories: 514kcal | Carbohydrates: 79g | Protein: 8g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 435mg | Potassium: 394mg | Fiber: 2g | Sugar: 46g | Vitamin A: 939IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 2mg
