Flipping through an old issue of Southern Living Magazine, I came across a recipe titled John’s Bananas Foster. It looked incredible, and since I haven’t had this decadent dessert in awhile I had to give it a try, but of course, not with out putting my own twist on the recipe. Cinnamon, butter, brown sugar, bananas, and booze make the topping for a freshly baked Belgian waffle topped with scoops of vanilla ice cream. It’s super simple to make and the results are fabulous: warm, cinnamon sprinkled bananas in a rich caramel rum sauce. It’s one of those OMG fab dishes that you’ll want to make time and time again.

Bananas Foster is a famous French Creole classic, which was created in 1951 by chef Paule Blangé at the now-legendary Brennan’s Restaurant. This incredible creation, traditional prepared tableside, features bananas flambéed with rum and vanilla. Although not traditional, Belgian waffles make a nice base for this already decadent dish. You don’t need to go to New Orleans to get this decadent dish. It is surprisingly easy to make at home.

Ingredients: 

For Bananas Foster topping

6 Tbs. unsalted butter

3/4 cup firmly packed dark brown sugar

3/4 tsp. cinnamon

4 ripe bananas, peeled, halved crosswise and then lengthwise

1/4 cup dark rum

1 tsp. vanilla extract

 For Belgian Waffles

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/8 cup sugar

1 egg

1/2 cup oil

1 cup milk

Vanilla ice cream, for serving

Directions:

1. To make the waffles, sift the dry ingredients together in a large bowl. In another bowl, mix the eggs, milk and oil and stir slightly. Add to dry ingredients and mix well. Pour on a heated and greased waffle iron. Once all waffles are cooked set aside and begin the banana mixture.