Best 10 Pecan Waffles With Caramelized Bananas Recipes

ALMOST-FAMOUS PECAN WAFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
• Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
• Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

PECAN WAFFLES

Steps:

• In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.

CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH

Steps:

• Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
• Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
• Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
• Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.

PECAN WAFFLES WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 250°F and preheat waffle iron. Whisk together flour, pecans, baking powder, baking soda, and salt. Stir in buttermilk, 6 tablespoons butter, and egg until smooth (batter will be thick). Spoon batter into waffle iron, using half of batter for 4 (4-inch) standard waffles and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner.
• Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saut bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly.
• Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles.

PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP

Steps:

• Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
• Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
• Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
• In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

BANANA-PECAN WAFFLES WITH RUM RAISIN SYRUP

Steps:

• Soak the raisins in rum for 30 minutes.
• In a small saucepan bring to a simmer the maple syrup.
• Add raisins and rum.
• Stir and keep warm.
• Sift together the flour, baking powder, baking soda, salt and brown sugar into a large bowl.
• In another bowl beat the egg yolks.
• Add buttermilk, butter and banana puree.
• Stir in the dry ingredients just until moistened.
• In a separate mixing bowl whip the egg whites until stiff peaks form.
• Fold egg whites into batter.
• Pour onto a hot waffle iron and cook until golden brown, about 4-5 minutes, Serve with warm rum-raisin syrup.

BANANA WAFFLES

Steps:

• Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
• Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

BANANA WAFFLES WITH TOASTED PECANS

Steps:

• Preheat oven to 350° and preheat waffle iron.
• Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225°.
• In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2" banana pieces into the batter.
• In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
• Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
• Place waffles on plates and serve with the toasted pecans, banana slices and warmed maple syrup.

PEANUT BUTTER AND BANANA WAFFLES

Steps:

• In a large bowl, whisk flour, sugar, baking powder and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through. If desired, serve with maple syrup.

PECAN WAFFLES WITH SAUTéED BANANAS AND CINNAMON HONEY

Steps:

• To Make The Waffles
• Preheat a waffle iron according to the manufacturer's directions. Preheat the oven to 200°F.
• In a food processor, pulverize the pecans until finely ground. Add the eggs, butter, honey, vanilla, baking soda, and salt, and blend well.
• Grease the waffle iron using a partially wrapped stick of cold butter. Hold the butter by its wrapped end and rub the other end all over the waffle iron's cooking surface. Add 1/4 cup batter and cook for a few minutes, until golden brown. Set right on the oven rack to crisp up and keep warm while you cook more.
• To Prepare The Bananas
• Melt the butter with the oil in a sauté pan over medium heat. Add the bananas and cook for about 6 minutes, turning once, until golden brown. Set aside.
• Mix the honey and cinnamon until well blended.
• Place the waffles on warmed plates, top with the bananas, honey, and serve.