I haven’t seen my waffle maker since I moved from Virginia Beach in 2007. It’s probably in a box in the attic somewhere, who knows. I haven’t really missed it. In fact, I’m actually kind of relieved that it hasn’t been around. It’s just one less temptation. See, the thing about waffles is that if you’re going to bother making them, then you have to eat them. And they’re so delicious, it’s hard to stop eating once you start. So, out of sight, out of mind. Since I don’t see the waffle maker beckoning me with its “come hither” look, I don’t think about waffles much. Most of the time.
These are some great little frozen waffles. I love their size and the fact that you can make them in a toaster. So easy, so quick. To celebrate my long waffle hiatus, I wanted to do something special with them beyond the usual drizzle of maple syrup. Since Jon had put in a request for Bananas Foster, the solution was crystal clear: Bananas Foster Waffles!
“Easy to make” is an understatement. Just cut a pint of your favorite vegan ice cream into cross-wise slices and wrap in plastic wrap, flattening it as needed to be the same circumference as your waffles, then refreeze. Toast the waffles.
While the waffles are toasting, make the banana topping: Cut 3 bananas into 1/4-inch slices and set aside. In a skillet, combine 1 tablespoon Earth Balance, 1/2 cup pecans (halves or pieces), and about 2 tablespoons light brown sugar or maple syrup over medium heat. Cook, stirring, until the Earth Balance melts and the sugar dissolves. Add the reserved banana slices and cook until softened but not mushy, about 1 minute. Carefully pour in 3 to 4 tablespoons of brandy or dark rum and cook for another minute or two.
To assemble: unwrap the frozen ice cream slices and place one between two toasted waffles (or you can just use one waffle per serving, placing the ice cream on top of the waffle). Arrange on large dessert plates or in large shallow bowls. Spoon the hot banana mixture on top and serve immediately.