Belgian Waffle with Glazed Bananas

I love me some belgian waffles. However, I rarely eat them because they are huge calorie bombs and I don't like eating half-a-day's worth of calories before 9 am.  Therefore, if we are out at brunch, I beg Jack to get pancakes/waffles/french toast so I can have a bite. He often says no.  I then sulk and order my egg whites and dry toast with a side of fruit, dreaming of the deliciously warm, crisp on the outside, pillowy inside belgian waffle, drizzled in syrup with a bit of butter. 

But once in a while, I whip out my Wolfgang Puck Belgian Waffle maker and whip up some delights at home. They still aren't low fat or low calorie, but I can only eat half and not feel bad for wasting money. 

I did make some changes to make this a bit less artery-clogging. The recipe called for 3/4 stick of butter to be put into the batter. I omitted this. It also called for 2 cups of buttermilk. I used 2 cups of skim milk.  Small changes, but I saved at least 600 calories for the entire recipe by making these changes. 

This belgian waffle hit the spot. Sweet caramelized bananas, perfectly browned waffles, a drizzle of banana-infused syrup made me a happy girl. 

Belgian Waffles with Glazed Bananas - adapted from Gourmet Magazine

For waffles

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups skim milk

2 large eggs

Spray for waffle iron

For topping

2 tablespoons unsalted butter

2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices

1 1/4 cups pure maple syrup

Special equipment: a waffle iron (preferably Belgian-style)

Accompaniment: sour cream or whipped cream

Make waffles:

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Make topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.

Comments

[maris]

This looks SO good. I wish I had a waffle iron, I'd make these for dinner :)

I love the banana/caramel combo. Perfect amount of sweetness and it's always nice to know you're getting some fruit in your diet :)

[Jessica]

Delicious!

[Tammy]

oh yum. Love the use of bananas.

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Mmm I love belgian waffles. These look so good! Love the bananas on top.

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Ooooh Teanna, that looks amazing! I wish I were eating that for breakfast right now!!

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