Bananas Foster Belgian Waffle Recipe

Prepare dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the 2 large eggs lightly. Add 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (slightly cooled) and 1 teaspoon vanilla extract; whisk until blended.

Make the batter

Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5–10 minutes while you preheat the waffle iron.

Cook waffles

Preheat Belgian waffle iron according to manufacturer. Brush with 1 tablespoon melted butter or spray lightly. Ladle batter to fill the iron (amount depends on your iron — typically 3/4 to 1 cup). Cook until golden brown and crisp, about 3–5 minutes per waffle. Transfer to a warm oven (200°F / 95°C) on a wire rack to keep crisp while you make the sauce.

Prepare bananas

Peel 3 ripe but firm bananas and slice on the diagonal into 1/4-inch to 1/2-inch thick slices. Toss with 1 teaspoon lemon juice to prevent browning. Set aside.

Make the sauce

In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon; stir until sugar dissolves and the mixture begins to bubble lightly, about 1–2 minutes.

Cook bananas in sauce

Add the banana slices in a single layer and cook gently for 1 to 2 minutes, then flip and cook another 1 minute — you want them warmed and coated but not turned to mush.

Flambé or finish sauce

If using alcohol: remove skillet from heat for safety, add 3 tablespoons dark rum and 1 tablespoon banana liqueur (optional), tilt the pan and carefully ignite with a long match to flambé. Let flames subside and return to low heat. If not flambéing: add rum or 1/2 teaspoon rum extract, stir and simmer 30 seconds. Stir in 1/2 teaspoon vanilla extract. Taste and adjust seasoning; sauce should be glossy and slightly thickened.

Keep warm

Keep the skillet on lowest heat or transfer sauce and bananas to a warm bowl while plating so waffles stay crisp.

Chill a mixing bowl and beaters for best results. Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip. Refrigerate until ready to use.

Place one warm Belgian waffle on each serving plate. Spoon a generous portion of warm Bananas Foster and several banana slices over the waffle, letting some sauce drizzle down.

Add a dollop (about 2–3 tablespoons) of freshly whipped cream on top or to the side.

Sprinkle 3 tablespoons (approx.) of crushed Nilla wafers over the whipped cream and sauce for crunch. Dust lightly with powdered sugar if desired.

Serve immediately so waffles remain crisp and sauce is warm.