Sandwiches enter the dessert realm in this waffle sandwich with brown butter bananas and salted caramel sauce.
Banana Waffle Sandwich
- For the Waffles:
- 3 Eggs (separated)
- 3 cups All-Purpose Flour
- 1 1/2 tablespoons Baking Powder
- 1 1/2 teaspoons Salt
- 3 cups Milk
- 8 tablespoons Butter (melted)
- 1/2 teaspoon Cream of Tartar
- 3/4 cup chopped Peanuts (to garnish)
- For the Brown Butter Bananas:
- 8 tablespoons Unsalted Butter
- 6 medium Bananas (peeled; cut in half lengthwise and then cut in half crosswise)
- 3 tablespoons Granulated Sugar
- 1 ounce Dark Rum
For the Salted Caramel Sauce:
- 1 cup Granulated Sugar
- 6 tablespoons Unsalted Butter
- 1/3 cup Sour Cream
- 2 teaspoons Kosher Salt
- For the Waffles: Preheat waffle iron to medium-high heat. In a large bowl, whisk together the flour, baking powder and salt. In a large measuring cup, whisk the egg yolks and butter with the milk. Stir into the flour mixture just until combined. In a large clean bowl, whisk the egg whites until foamy. Sprinkle in the cream of tartar and continue to whisk until stiff peaks, about 5 minutes. Gently fold the whipped whites into the batter. Some streaks of egg whites should still be visible.
- Spray the preheated waffle iron with cooking spray. Ladle 1/3 batter, or however much the machine instructions suggest, and close to cook. Once the waffles are golden and crispy, remove from waffle iron and set aside. Continue making waffles with the remaining batter.
- To serve, slice each waffle in half through the center to create two slices of "bread". Place four pieces of bananas on one slice, drizzle with caramel, sprinkle with the peanuts, then top with the remaining waffle half. Repeat this process with the remaining waffles. Stack three waffle sandwiches together to create one "Mile High" sandwich. Skewer and cut into four triangles. Enjoy!
- For the Brown Butter Bananas: Heat a heavy bottom skillet over medium-high. Add butter and allow to melt and bubble until milk solids start to turn light golden brown, about 2 minutes. Pour the brown butter into a heat proof bowl and reserve. Increase the heat to medium-high and toss in the bananas. Sprinkle with the sugar and a pinch of salt.
- Cook until the sugar caramelizes and the bananas are slightly soft. Pour in the rum and cook for 1 to 2 more minutes to allow the alcohol to cook off. Remove from heat and add the reserved butter back to the pan. Allow to rest until ready to assemble. Reheat slightly if necessary.
- For the Salted Caramel Sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
- Once the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
- Slowly add the sour cream and continue to whisk to incorporate. Add the salt. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.