Happy Monday Everyone! It’s Gina from Kleinworth & Co. again.
I’m back today to share with you my twist on a classic recipe. Ever since I posted my Coffee Bean Syrup & used it on a stack of waffles with a giant scoop of vanilla ice cream, I have been wanting to create more things to put on top of waffles & ice cream. I mean…why not??!! It’s really the best way to eat waffles in my opinion. 🙂 I love certain flavors together- bananas & caramel, bananas & coconut, caramel & pecans, bananas & pecans – it’s very good each in their own pairings. So I figured that they would most definitely be good when put altogether for one decadent & absolutely delightful treat. Coconut Bananas Foster.
Coconut Bananas Foster
Now bananas foster is typically made with rum. Yes the alcohol is cooked out – but I still wanted to save my rum for other things. So I opted to use that Coffee Bean Syrup that I mentioned earlier in it’s place. YUM-O!!
This time I used giant Belgian Waffles stacked high, topped with vanilla ice cream & then added my bananas foster.
- 1 stick butter
- 1 cup dark brown sugar
- ½ cup heavy cream
- ½ cup Coffee Bean Syrup
- 2 bananas - sliced
- ½ cup chopped pecans
- 1-1/2 cups sweetened coconut - divided
- Melt a stick of butter in a pan on medium-high heat.
- Add a cup of brown sugar.
- Stir it up with heavy cream.
- Stir in bananas
- Add chopped nuts.
- The mixture should be good and bubbly.
- Pour in syrup
- Remove from the burner and stir in 1 cup of the coconut.
- Serve over waffles & vanilla ice cream & top with remaining coconut
Heaven!! Absolute Heaven!
Want more Caramel or Coconut?