Ingredients

• 1.33 cups all-purpose flour
• 0.75 teaspoons baking soda
• 2 teaspoons white sugar
• 0.25 teaspoons salt
• 3 eggs
• 1.5 teaspoons vanilla extract
• 1.33 cups milk
• 0.33 cups melted butter
• 2 teaspoons baking powder
• 0.25 cups butter
• 0.67 cups brown sugar
• 2 teaspoons rum flavored extract
• 2 teaspoons vanilla extract
• 0.5 teaspoons ground cinnamon
• 0.25 cups whole pecans
• 0.5 cups pancake syrup , i.e. Mrs. Butterworth's®
• 3 bananas , cut into 1/2 inch slices
• 1 cup heavy cream
• 0.25 teaspoons vanilla extract
• 1 tablespoon confectioners' sugar

Instructions

1. 1 Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
2. 2 Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
3. 3 Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
4. 4 Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
5. 5 Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

Nutrition per serving