Sauce:4 tablespoons butter
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
2 bananas, sliced
1/2 teaspoon vanilla extract
Waffles:1 package (7.6 ounce) banana nut muffin mix
1/2 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 large egg, beaten
1 tablespoon melted butter
Topping:1 cup whipping cream, whipped stiff
1 tablespoon finely chopped candied ginger
For sauce: Melt butter in 10-inch skillet over medium-low heat. Stir in brown sugar and cinnamon, and cook for 2 to 3 minutes, or until sugar is dissolved and mixture is bubbly. Gently stir in bananas, and heat for 4 minutes. Stir in vanilla. Remove from heat. Cover to keep warm.
For waffles: In medium bowl, stir together muffin mix, buttermilk, vanilla, egg and melted butter just until blended. Coat waffle iron with nonstick cooking spray. Heat iron to medium. Spoon batter onto iron, and cook for 3 to 4 minutes, or until golden. Remove with fork. Repeat with remaining batter.
For topping: Combine whipped cram and ginger in small bowl.
To assemble: Place waffles on plates. Spoon warm banana mixture over the top, and top with dollop of cream topping. Yields 2 large or 4 small waffles.
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