Bananas Foster Belgian Waffles
Ingreadient
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1 ⅓ cups all-purpose flour
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¾ teaspoon baking soda
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2 teaspoons white sugar
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¼ teaspoon salt
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3 eggs
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1 ½ teaspoons vanilla extract
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1 ⅓ cups milk
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⅓ cup melted butter
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2 teaspoons baking powder
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¼ cup butter
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⅔ cup brown sugar
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2 teaspoons rum flavored extract
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2 teaspoons vanilla extract
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½ teaspoon ground cinnamon
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¼ cup whole pecans
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½ cup pancake syrup (i.e. Mrs. Butterworth's®)
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3 bananas, cut into 1/2 inch slices
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1 cup heavy cream
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¼ teaspoon vanilla extract
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1 tablespoon confectioners' sugar
Direction
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Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
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Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
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Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
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Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
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Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.
