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Alex Porter, chef at Norma’s at Le Parker Meridien Hotel, concocted this luscious dish. It is great for the upcoming romantic Valentine's Day! It is a bit labor intensive but that shows how much you care!Make the Candied Nuts ahead of time and they can be stored in an airtight container. They make a nice nosh! Found this on marthastewart.com and it was delicious!
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups buttermilk
- 6 tablespoons unsalted butter, melted and cooled (no substitutions)
- 2 large eggs, lightly beaten
- vegetable oil cooking spray
- 4 ripe bananas, sliced 1/4 inch thick
- 2 tablespoons Grand Marnier or 2 tablespoons apricot brandy or 2 tablespoons creme de banana liqueur or 2 tablespoons Creme de Cacao
- confectioners' sugar, for dusting
- 1⁄2 cup melted bittersweet chocolate (3 ounces of Ghirardelli or Valrhona)
BROWN SUGAR BUTTER (use 2 tablespoons for waffles)
- 8 tablespoons unsalted butter, at room temperature
- 1⁄2 cup light brown sugar
- 2 tablespoons light brown sugar
- 1 teaspoon heavy cream
CANDIED NUTS (use 2 cups for waffles)
- 2⁄3 cup walnuts (we prefer cashews) or 2⁄3 cup cashews (we prefer cashews)
- 2⁄3 cup hazelnuts, blanched
- 2⁄3 cup macadamia nuts
- 2 1⁄2 cups pure maple syrup
- 3 cups canola oil
- BROWN-SUGAR BUTTER: In a small bowl, combine butter and brown sugar with an electric hand mixer until light and fluffy. Add cream, and whisk until creamy and well combined.
- CANDIED NUTS: (Make first): Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes. In a medium saucepan, heat canola oil to 350°F Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat baking mat or parchment paper. Let cool.
- Heat a Belgian-style waffle iron(any kind of waffle iron will do).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth.
- The batter will be thick.
- Spray waffle iron with cooking spray.
- Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges.
- Close lid; bake 3 minutes, until no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200°, while using the remaining batter.
- Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter.
- Add bananas, and sauté until softened and golden brown, 1 to 1 1/2 minutes.
- Add nuts.
- Remove skillet from heat, carefully add Grand Marnier or any of the other choices, and ignite. (optional but worth the effort).
- Allow alcohol to burn off.
- Continue to sauté until bananas and nuts are well coated.
- Split waffles in half.
- Place a half on each of two plates.
- Spoon one-quarter of the banana mixture over each waffle half.
- Top with remaining waffle halves.
- Spoon another one-quarter of the banana mixture over waffles.
- Dust each with confectioners’ sugar and then drizzle with chocolate.
- Happy Valentine's Day!