Featured Recipe
Banana Foster Waffles
By Kate
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Waffles with a crisp exterior and tender crumb, teamed with sautéed bananas in a caramel-rum sauce. Whipped cream for balance. Adjusted ingredients for texture, a bit less sugar, swapped semolina for fine polenta. Caramel with a hint of star anise replaces cinnamon. Technique focuses on batter aeration and caramel stages. Timing shifts emphasize color and aroma over clocks. Practical tips for uneven waffle cooking and rum substitution included.
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Prep:
35 min
Cook:
25 min
Total:
Serves:
6 servings
breakfast
brunch
dessert
fusion
Introduction
Crisp waffles with a gritty snap thanks to polenta replace semolina; texture matters here. Egg foam whipped to triple volume traps air, keeps waffles light and not dense. That long whip isn’t wasted effort. Caramelized bananas simmered in spiced rum hit the sweet-savory mark; star anise adds unexpected aroma depth, interesting twist on classic cinnamon. Whipped cream chilled sharpens richness, balances sweet. Timing is flexible if you watch texture and smell. Use visual cues. Don’t let batter sit too long or foam falls apart. Can swap rum for orange zest if needed — flavor shift but still tasty. Whole dish is layered, complex yet straightforward — classic technique with fresh angles.
Ingredients
Whipped Cream
- 250 ml 35% cream
- 25 ml sugar
- 190 g all-purpose flour
- 40 g fine polenta
- 5 ml baking powder
- 0.5 ml salt
- 355 ml milk
- 45 ml grapeseed oil
- 5 ml vanilla extract
- 2 eggs
- 40 g light brown sugar
- 3 bananas moderately ripe
- 140 g light brown sugar
- 50 g unsalted butter
- 25 ml water
- 150 ml dark spiced rum
- 0.5 ml star anise powder
Waffles
Bananas
About the ingredients
Substitutions common in home pans: polenta over semolina offers crunch, available in most shops, good stand-in. Grapeseed oil is strong but neutral; you may use vegetable or melted butter but temperature in waffle iron may vary slightly. Brown sugar choice affects caramel nuance; light brown is milder than dark molasses deep notes but controlled here to avoid bitterness. Eggs at room temp whip better; cold eggs result in poor volume. Bananas not overripened — flavor without mush. Dark spiced rum replaced if unavailable with brandy or applejack. Star anise optional but recommended for depth; cinnamon can be added last minute if preferred. Butter salted or not depends on taste — unsalted standard for control. Cream heavy enough to hold peaks well. If you don’t have electric mixer, vigorous hand whisking with a balloon whisk takes longer; patience needed.
Method
Whipped Cream
- Start with cold cream and sugar in a chilled bowl. Whip on medium-high until stiff peaks form. Avoid overwhipping to prevent butter formation. Set aside in fridge.
- Combine flour, polenta, baking powder, and salt in a bowl. Mixing dry ingredients first prevents uneven rising.
- In a separate container, whisk milk, grapeseed oil, and vanilla. Grapeseed oil chosen for neutral taste and higher smoke point.
- Whip eggs and brown sugar with an electric mixer on high for about 11 minutes until the mixture triples in volume and ribbons off the whisk slowly. Takes time but crucial for light waffles. Don’t rush or batter will be dense.
- Fold dry and wet ingredients into the egg foam simultaneously with a balloon whisk. Stir just until moistened; lumps are fine. Overmix and gluten forms — tough waffles.
- Preheat waffle iron fully; indicators help but listen for sizzling start. Spoon about 170 ml batter per waffle (adjust for your machine). Close lid gently, cook 3-6 minutes until surface is deeply golden and edges crisp. Steam release slows, aroma shifts from raw flour to toasty nutty smell.
- Remove waffles promptly; keep warm in a low oven layered with parchment to avoid sogginess.
- Slice bananas into 1.5 cm pieces. Not too ripe to hold shape but fragrant.
- Heat butter, sugar, and water over medium heat in a heavy skillet. Let sugar dissolve and bubble carefully forming a thin caramel; watch color shift from pale amber to golden brown.
- Add bananas; toss gently. Cook 2-3 minutes until bananas start to soften and caramel coats them. Avoid stirring vigorously — bananas break down.
- Pour in rum and sprinkle star anise powder. Flame if confident; safety first. Otherwise, simmer for about 1.5 minutes until sauce thickens slightly and aroma bursts with warmth. Sauce should coat but not drown bananas.
- Assemble: Plate waffles, spoon bananas with caramel sauce generously on top, dollop whipped cream beside or on top. Serve immediately to capture warm-cold contrast and textures.
- Egg foam is your leavening; if it deflates before adding dry+wet, waffles deflate. Whip longer or use room temp eggs for best results.
- If waffle iron cooks unevenly, rotate batter or adjust pouring spots. Hot spots burn batter; cooler spots cause pale, undercooked.
- If rum unavailable or undesired, sub vanilla extract with a dash of orange zest and juice in banana sauce.
- Polenta chosen over semolina for slightly coarser texture, adds crunch; can use semolina if unavailable but reduces crispiness.
- Star anise gives a subtle aromatic twist replacing cinnamon, less sweetness, more complexity.
- Bananas must be fresh enough to hold shape but ripe for sweetness. Overripe bananas turn mushy when cooked and lose structure.
- Butter quality impacts sauce flavor significantly; use unsalted for control over saltiness.
- Whipped cream: Stabilize with a pinch of cream of tartar or use gelatin if you prepare ahead or want extra hold.
- Banana sauce consistency cues: glossy, coats spoon lightly but does not pool watery. Overcooked sauce caramelizes too dark — taste bitter.
Waffles
Bananas
Timing and Tips
Technique Tips
Start whipping eggs and sugar first; this part defines waffle texture — patience required. Incorporate dry and wet simultaneously and fold gently. Overmixing kills air; lumps okay. Preheat waffle iron fully — leaving it half heated causes uneven cooking. Look for deep golden edges, a slight hiss and aroma that turns from raw to nutty. Cool waffles briefly on rack to avoid soggy bottoms from trapped steam. Caramelize sugar in pan watching carefully; burnt caramel ruins sauce. Add banana, gentle toss, softens tomatoes stand in for replacing fruit if needed? No, bananas only here. Add rum and star anise powder off heat, careful if flambéing — safety gear recommended. Sauce should coat but not drown bananas. Assemble quickly so waffle crispness maintained. Whipped cream chilled and stiff but not buttery. Warm and cold contrast key. Simple but attentively timed, textured, and balanced products come together.
Chef's Notes
- 💡 Egg foam crucial—ascending bubbles create air, add volume. Start by whipping eggs with sugar. Techniquey fluffiness boils down to timing. Room temp eggs whip easier; they trap air better. Keep an eye. Don't go overboard. Flat waffles can happen.
- 💡 Preheat the waffle iron well. Not half-baked, or uneven cook. Listen for that sizzle as batter hits the hot surface. Color shifting from pale to golden—wait for it. Deep edges, crispiness all part of the game. Cool down briefly; steam trapped means soggy. Aim for balance.
- 💡 Caramel sauce, watch it carefully. Heat alters sugar—goes from white to amber to brown. If overcooked, bitter. Not deep black. Add bananas gently so they don't turn mushy. Toss lightly, coat with sauce—don't drown them. If using rum—careful way to flambé. Avoid kitchen disasters.
- 💡 Whipped cream? Don't let it sit too long; it can turn hard as butter. Chilled bowl aids in making it fluffier. A touch of cream of tartar helps stabilize. Experiment with flavors—vanilla, orange zest, or zest add uniqueness. Balance richness.
- 💡 Bananas matter—choose moderately ripe ones. Too soft, they break up, lose texture. Store any leftovers right. Stack waffles in fridge; reheat in toaster for freshness. Adjust eating—different toppings, fruit, or even syrups change the feel of it all. Get adventurous.
