I was sipping my morning latte when I glanced over at a couple of organic bananas lying around the kitchen counter. I looked over and caught them staring and calling out to me to be sautéed in a bath of brown sugar, butter and rum. I kept telling them we would all be better off if they were sliced and paired with some organic strawberries, a scoop of Greek yogurt and a touch of honey, but they insisted, AND they wanted to recline on a soft pillowy waffle and then be covered with a scoop of whipped cream…the nerve!
I know it is very naughty to have such a thing for breakfast, but what can I say? I made it, I ate it…and I liked it.
So pipe down Dr. Oz, I’m not talking to you today, we’ll chat tomorrow while I am franticly huffing and puffing away an hour or two on the elliptical, followed by carrot sticks and green tea.
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon allspice
3 small organic bananas, peeled and sliced crosswise into 1/2 inch rounds
1/4 cup coarsely chopped toasted walnuts or pecans to sprinkle on top
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla, nutmeg and allspice. When mixture begins to bubble, place bananas and in the pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream….or a waffle.
Sour Cream Waffles
1 cup cake flour
2 cups sour cream or yogurt
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
3 eggs, separated, yolks lightly beaten and whites whipped until stiff
Pinch of salt
Combine the dry ingredients in a large bowl. In a separate bowl, mix together the egg yolks and sour cream. Pour the wet ingredients into the dry ingredients until combined and then fold in the egg whites. Bake in waffle iron.