I should apologize. I’ve been holding out on all of you. It’s embarrassing, really, and I don’t have a good excuse, either. I’m hoping that if I let you in on the huge secret, you’ll forgive me – and make the pecan waffles, because they are even more awesome with the caramelized bananas I’m about to share with you. Putting these bananas on the pecan waffles eliminated the need for any syrup. Yet, they aren’t so sweet that you lose the flavor of the bananas. My next mission is to find out how these work on or in an ice cream. Until then, I’m going to enjoy them with breakfast. Or lunch . . .
Keep in mind that to make these, you have to work quickly. The bananas should be in and out of the pan in less than two minutes, so that they stay firm. This makes plenty of bananas for two people to have a generous portion, but feel free to double it for a crowd.
- 2 medium, firm bananas
- 1 Tbs. butter
- 3 Tbs. brown sugar
Slice the bananas about 3/8″ thick and set aside.
In a medium skillet, melt butter over medium-high heat.
Sprinkle the brown sugar on top of the melted butter.
Add the banana slices and leave, undisturbed, for 30 seconds.
Turn the bananas and cook for an additional 30 seconds, spooning the sauce over the bananas as they cook.
Remove the bananas from the pan and serve immediately.
Makes 2 servings.
Source: Adapted from Eating Well