[Based on Brennan’s New Orleans Bananas Foster recipe]
1 1/2 tablespoon fresh lemon juice
1/2 cup butter, melted
1 teaspoon vanilla
1 3/4 cups flour
2 strong tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground sea salt
1/2 cup ground almonds (almond flour)
3 tablespoons butter
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 cup banana rum
Add lemon juice to milk. Set aside.
Slice bananas in lengths, about 1/4 inch thick, long across the bananas. Toss with lemon juice and set aside.
In a medium bowl, whisk together milk/lemon mixture, eggs, melted butter and vanilla. In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and ground almond flour. Add dry ingredients to wet ingredients. Mix until smooth—but do not over mix. Set aside.
Melt butter in a skillet. Add brown sugar and melt together. Stir in bananas and sauté until tender and warmed through. Sprinkle with cinnamon.
While bananas are cooking, heat waffle iron. Spray with vegetable oil. Begin cooking waffles according to manufacturer’s instructions. (You can hold them in a warm oven if necessary.)
Remove bananas from heat and pour rum over top. Ignite with a long match; baste bananas until flame extinguishes.
Pour banana mixture over waffles and serve warm.