Author Notes
This is one of those "Breakfast for Dinner" treats...or holiday morning breakfasts. You can make the waffles as elaborate as you like. We prefer the true Belgium style waffles with yeast...But any thick buttermilk waffles will do as well. If you serve this as dinner/dessert, add a scoop of banana, coconut or vanilla gelato. (It's a dairy serving!!)
My belgium waffle recipe is almost exactly the same as tuscanfoodies http://www.food52.com/recipes... so i will just post the link to their recipe. you can also find a recipe on the back of the box of the Lar's sugar pearls--you just want a nice yeasty product, but any good waffle recipe will do. —lorigoldsby
Ingredients
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6
ripe (but semi-firm) bananas
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1 cup
brown sugar
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4 tablespoons
butter
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1/4 cup
half n half
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1
vanilla bean (or 1 t. vanilla)
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1 teaspoon
cinnamon
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1/2 teaspoon
cardamon and nutmeg (fresh grated preferred)
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1/4 cup
banana liqueur (optional)
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1/4 cup
amaretto or dark rum (optional)
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1/2-3/4 cups
toasted pecans
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1/2 cup
maple syrup
Directions
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If making the true Belgium waffles,Take your waffle mixture out of the fridge and divide into 6 pieces. Heat up your waffle iron. If you are making a traditional waffle, you can add sugar pearls to get a little of that carmelized sugar taste. (Lar's pearl sugar is a great brand)
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Melt butter in skillet, add brown sugar. When sugar is bubbly, add half and half. Add vanilla, cinnamon, cardamon and nutmeg. Stir in bananas, carefully tossing to coat with carmelized sugar. Off heat add the banana liqueur, stir well, add the amaretto or rum and maple syrup. If feeling brave (and fire extinguisher is handy...) you may carefully ignite to flambe. If you worry about the alcohol, you can omit.
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Add toasted pecans, toss to coat. Pour on top of finished waffles.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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