Bananas Foster Waffles Recipe

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: waffles

Calories: 358kcal

Author: Becky Hardin

Bananas foster waffles are the most decadent way to start your day! Brown sugar cinnamon waffles are dressed up with warm spiced bananas.

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US Customary - Metric

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

Feel free to use a waffle mix, or toast some frozen waffles, instead of making them from scratch.

*You can use any milk you like in this recipe, including buttermilk!

**Feel free to use your favorite nuts in place of pecans. Walnuts are a great option!

***I recommend an 80-100 proof rum for a proper flambé. An estimated 75-85% of the alcohol will remain in the dish. However, the rum is optional and you can use vanilla or rum extract instead if serving to kiddos.

Tips:

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.

Storage: Store the topping and waffles separately in the refrigerator for up to 2 days. The waffles can be frozen for up to 3 months.

Nutrition