My bananas foster waffles are the most decadent way to start the day! It’s easy to whip up some brown sugar cinnamon waffles from scratch, then slather them with a warm, sweet, and spiced banana topping and plenty of crunchy pecans. It may look fancy, but this indulgent breakfast is ready in 25 minutes!
Brown Sugar Cinnamon Waffles with Bananas Foster Topping
I’m a big believer in dessert for breakfast, so I made these waffles inspired by classic bananas foster. I’m obsessed with the rich, buttery, caramelized banana topping, and using it as a sauce for waffles is kind of genius. I like making homemade waffles with a brown sugar and cinnamon flavor to match. But if you want to skip the batter, these spiced bananas are a great way to make a waffle mix or frozen waffles a little more impressive. Go as big or as simple as you like in the mornings–dark rum flambé optional!
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Bananas Foster Waffles Recipe
Equipment
- Kitchen Scale (optional)
- Waffle Iron
Ingredients
For the Brown Sugar Cinnamon Waffles:
- 1½ cups whole milk *
- 2 large eggs
- 4 tablespoons salted butter melted (½ stick)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
For the Bananas Foster Topping:
- 3 tablespoons salted butter (⅜ stick)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 ripe bananas sliced into ½-inch thick coins
- ¼ cup chopped roasted unsalted pecans optional**
- 2 tablespoons dark rum optional***
Instructions
For the Brown Sugar Cinnamon Waffles
- Preheat a waffle iron according to the manufacturer’s instructions – these waffles can be made in either a standard or belgian waffle iron.
- Add the milk, eggs, melted butter, and vanilla to a large bowl. Whisk to combine.1½ cups whole milk, 2 large eggs, 4 tablespoons salted butter, 1 teaspoon pure vanilla extract
- Add the flour, brown sugar, baking powder, and cinnamon. Whisk just until no large lumps remain – you don’t want to overmix.2 cups all-purpose flour, ¼ cup brown sugar, 1 tablespoon baking powder, ½ teaspoon ground cinnamon
- Grease your waffle iron with butter or nonstick cooking spray and add about ½-cup of batter to the center of the iron. Cook the waffle for 2-3 minutes, or until it is crisp and golden brown. Repeat with the remaining waffle batter.
For the Bananas Foster Topping
- Add the butter to a large high sided skillet set over medium-high heat. When the butter is melted, add the brown sugar and cinnamon. Whisk to combine. Allow the butter-sugar mixture to cook for 1 minute, or until it is thick and dark brown in color.3 tablespoons salted butter, ¼ cup brown sugar, ½ teaspoon ground cinnamon
- Add the bananas and pecans, if using. Stir and ensure that all of the bananas are fully coated in the caramel sauce.2 ripe bananas, ¼ cup chopped roasted unsalted pecans
- (Optional) Remove the pan from the heat and pour the dark rum over the top of the bananas (but don’t stir it in). Very carefully use a long match to ignite the rum and gently shake the pan until the flame disappears (about 10 seconds). When the flame is gone, stir the bananas and serve immediately.2 tablespoons dark rum
Notes
- The waffles can be kept warm on a baking sheet in a 200°F oven for up to 30 minutes while you make the topping.
- Use perfectly ripe bananas or just slightly underripe, as they will begin to soften as they cook. Overripe bananas will fall apart when cooked, and underripe bananas will not soften or release their natural sugars.
- Slice the bananas just before cooking to keep them from browning too quickly.
- I recommend using a stainless steel or other light-colored pan so that you can easily monitor the color of the sauce.
- You do not need to flambé the bananas if you’re a bit fearful of the flames. Instead, simply cook down the sauce over a light boil for a few minutes.
- Keep the heat on medium to medium-low to avoid cooking down the sauce too fast.
- Add a splash or two of heavy cream before adding the bananas for a richer, creamier sauce.
- For the best results, pour the topping over the waffles as soon as the flames die down.
Flambéing Tips
- When flambéing, do not pour the rum directly from the bottle–this is a potential fire hazard! Instead, measure the rum into a bowl first, then pour from the bowl.
- Use a long, tapered lighter to avoid burning yourself.
- Keep your sleeves rolled up and your hair tied back, and make sure there is not any jewelry or clothing hanging over the flames that could ignite.
- Once lit, shake the pan occasionally to help settle the flames.
- If the flames do not die down on their own, simply cover the pan with a tight-fitting lid and turn off the heat.
- Keep a fire extinguisher handy just in case!
How to Make Bananas Foster Waffles Step-by-Step
Prep: Gather the list of ingredients for the brown sugar cinnamon waffles. Melt the butter. Preheat a waffle iron according to the manufacturer’s instructions – these waffles can be made in either a standard or Belgian waffle iron.
Whisk the Wet Ingredients: Add 1½ cups of whole milk, 2 large eggs, 4 tablespoons of melted salted butter, and 1 teaspoon of vanilla extract to a large bowl. Whisk to combine.
Mix the Batter: Add 2 cups of all-purpose flour, ¼ cup of brown sugar, 1 tablespoon of baking powder, and ½ teaspoon of ground cinnamon to the batter. Whisk just until no large dry lumps remain. Be careful not to over-mix, or your waffles will turn out chewy.
Cook the Waffles: Grease your waffle iron with butter or nonstick cooking spray, then add about ½-cup of batter to the center of the iron. Cook the waffle for 2-3 minutes, or until it is crisp and golden brown. Repeat with the remaining waffle batter. Keep waffles warm in a 200℉ oven until ready to serve.
Make the Sauce: Add 3 tablespoons of salted butter to a large high-sided skillet set over medium-high heat. When the butter is melted, add ¼ cup of brown sugar and ½ teaspoon of ground cinnamon, then whisk to combine. Allow the butter-sugar mixture to cook for 1 minute, or until it is thick and dark brown in color, like caramel.
Cook the Bananas: Add 2 sliced ripe bananas and ¼ cup of chopped roasted unsalted pecans, if using. Stir and ensure that all of the bananas are fully coated in the caramel sauce. If not flambeing, let the bananas sit a little bit longer to warm up before serving.
Flambé (Optional): To flambé, remove the pan from the heat and pour 2 tablespoons of dark rum over the top of the bananas, but don’t stir it in. Very carefully use a long match to ignite the rum, and gently shake the pan until the flame disappears, about 10 seconds. When the flame is gone, stir the bananas and serve immediately.
Serve: Scoop and divide the bananas foster topping over stacks of the brown sugar cinnamon waffles. Feel free to add a bit of whipped topping to finish!
How to Store and Reheat
While bananas foster waffles are best served immediately after they are made, you can store the topping and waffles separately in the refrigerator for up to 2 days. Gently reheat the banana topping in the microwave or on the stovetop until warm. Toast the waffles on the lowest setting until crisp and warm.
I do not recommend storing the topping in the freezer. However, you can freeze the waffles tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Toast from frozen on the lowest setting until warmed through.
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