Recipe by Chef Petunia
Being a big fan of Bananas Foster, when I stumbled across this recipe in an older issue of the Cappers-Grit Magazine I was anxious to try them. I think the next time I make them, I will use Rum Flavored Extract in place of the vanilla to give them a more authentic taste. These were a huge hit with everyone of all ages. The recipe said you will get 2 large or 4 small waffles but with my waffle iron, I actually got 7 small. I think this will vary with different brands and sizes of appliances. Cooking time is based on my brand of waffle iron. Other irons cooking time may vary. These may also be served as a dessert with a dollop of vanilla ice cream on top of the waffles.
- 4 tablespoons butter
- 1⁄3 cup firmly packed brown sugar
- 1⁄4 teaspoon cinnamon
- 2 bananas, sliced
- 1⁄2 teaspoon vanilla extract
- 1 (7 5/8 ounce) package banana nut muffin mix
- 1⁄2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 1 tablespoon melted butter
- 1 cup whipping cream, whipped stiff
- 1 tablespoon candied ginger, finely chopped
Directions See How It's Made
- For sauce: Melt butter in 10-inch skillet over medium-low heat. Stir in brown sugar and cinnamon, and cook for 2 to 3 minutes, or until sugar is dissolved and mixture is bubbly. Gently stir in bananas, and heat for 4 minutes. Stir in vanilla. Remove from heat. Cover to keep warm.
- For waffles: In medium bowl, stir together muffin mix, buttermilk, vanilla, egg and melted butter just until blended. Coat waffle iron with nonstick cooking spray. Heat iron to medium. Spoon batter onto iron, and cook for 3 to 4 minutes, or until golden. Remove with fork. Repeat with remaining batter.
- For topping: Combine whipped cream and ginger in small bowl.
- To assemble: Place waffles on plates. Spoon warm banana mixture over the top, and top with dollop of cream topping.