Bananas Foster Waffles Recipe

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: waffles

Calories: 358kcal

Author: Becky Hardin - Easy Dessert Recipes

Bananas Foster Waffles are the most decadent way to start your day! Brown sugar cinnamon waffles are deliciously dressed up with a warm, sweet, and spiced banana topping.

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Equipment

Kitchen Scale (optional)
Waffle Iron

Ingredients

For the Brown Sugar Cinnamon Waffles

1½ cups whole milk 341 grams
2 large eggs 100 grams
4 tablespoons salted butter 57 grams, melted (½ stick)
1 teaspoon pure vanilla extract 4 grams
2 cups all-purpose flour 240 grams
¼ cup brown sugar 53 grams
1 tablespoon baking powder 4 grams
½ teaspoon ground cinnamon

For the Bananas Foster Topping

3 tablespoons salted butter 42 grams (⅜ stick)
¼ cup brown sugar 53 grams
½ teaspoon ground cinnamon
2 ripe bananas sliced into ½-inch thick coins
¼ cup chopped roasted unsalted pecans 28 grams, optional
2 tablespoons dark rum 28 grams, 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

You can use any milk you like in this recipe, including buttermilk!
While I used salted butter in this recipe, you can use unsalted. Simply add a pinch of salt to the batter and topping.
You can use whole wheat flour in place of part or all of the all-purpose flour in this recipe.
You can use dark or light brown sugar, or use granulated sugar if you do not have brown sugar.
Feel free to use your favorite nuts in place of pecans; walnuts are a great option!
The rum is optional. You can omit it, or add vanilla or rum extract in its place.
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.
If you're planning on having leftovers, store the waffles and the topping separately!
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.
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!
For the best results, pour the topping over the waffles as soon as the flames die down.

Storage: Store waffles and topping separately in airtight containers in the refrigerator for up to 2 days.

Nutrition