As a special treat for my mother, I created this recipe that combines one of her favorite desserts with one of her favorite breakfast items. This Bananas Foster topping also goes beautifully with French toast, making it a wonderful way to surprise your mom or impress anyone with a special breakfast. I hope you enjoy it as much as my mom did.
Ingredients
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2 teaspoons white sugar
1/4 teaspoon salt
2 teaspoons baking powder
3 eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups milk
1/3 cup melted butter
For the Bananas Foster topping
- 1/4 cup butter
- 2/3 cup brown sugar
- 2 teaspoons rum-flavored extract
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup whole pecans
- 1/2 cup pancake syrup
- 3 bananas, cut into 1/2-inch slices
For the whipped cream
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
Directions
Preheat a Belgian waffle iron. In a bowl, whisk together the flour, baking soda, baking powder, white sugar, and salt. Set aside.
In another bowl, whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk. Stir in the melted butter, then add the flour mixture and mix until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
While the waffles are cooking, melt 1/4 cup butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a gentle simmer, then stir in the pecans and continue simmering for 1 minute. Add the pancake syrup and bananas and cook until the bananas soften, about 4 minutes.
In a medium bowl, beat the heavy cream, 1/4 teaspoon vanilla extract, and confectioners’ sugar with an electric mixer until firm peaks form.
To serve, spoon the warm Bananas Foster sauce over the waffles and top with a dollop of whipped cream.