I work up this morning feeling yucky. I have a cold with a major sore throat. Luckily, I got to sleep late (thanks D!) and woke up in time to be greeted by the girls with a chorus of “We’re hungry!!” Although I did sleep through our first trip of the year to the local Farmers’ Market… Anyway, knowing that I wanted a treat to make myself feel better, and not my usual egg whites on a slice of wheat toast breakfast, I decided on waffles.
I’ve had this recipe from Williams-Sonoma saved for a while and it sounded like just the thing this morning. Warm cooked bananas in a maple and rum sauce? Yes, please! The bananas were soft and perfect with the crispy waffles and the syrup becomes infused with banana flavor. Just what I needed today!
Full disclosure – I used waffle mix, just not up to making them from scratch. We use this from Stonewall Kitchens when needed:
The original recipe says the rum is optional. Um, not in this house. 🙂
Waffles with Maple-Glazed Bananas
Yield: Serves 4
6 Tbsp. (3/4 stick) unsalted butter
3/4 cup maple syrup
3/4 tsp. ground cinnamon
1/4 cup dark rum
1 tsp. vanilla bean paste or extract
4 bananas, peeled and cut diagonally into slices 1/2 inch thick
4 large waffles
Sweetened whipped cream for serving
1. In a large sauté pan over medium heat, melt the butter with the maple syrup.
2. Stir in the cinnamon, rum and vanilla and simmer for 1 minute
3. Add the bananas to the pan and cook for 2 to 3 minutes.
4. Using a slotted spoon, transfer the bananas to a serving plate. Pour the maple syrup mixture into a sauce boat or bowl.
5. Serve immediately with waffles and whipped cream.