A healthier breakfast take on the traditional decadent New Orleans dessert, these Gluten-Free Bananas Foster Waffles are delicious plus refined sugar-free!
Besides the obvious Valentine’s holiday this weekend, many of us in the US have a long weekend due to the President’s Day holiday. For me, long weekends in the dead of winter are for sleeping in, making a leisurely breakfast at home, drinking several cups of coffee, and maybe/maybe not getting out of your pajamas. (Not).
And like every year at this time, the passing of Carnival season and Mardi Gras leaves me craving the city and the great foods of New Orleans. Originally created at Brennan’s Restaurant in New Orleans, bananas foster is a deliciously decadent dessert that combines bananas, dark rum, banana liqueur, brown sugar, cinnamon, and ice cream. For these gluten-free bananas foster waffles, I’ve scaled down and simplified the ingredients to create a healthier breakfast-worthy take on the traditional.
The waffles are adapted from my oatmeal-nut pancake recipe, using only gluten-free oat flour as the base with a little cornstarch to aid in crisping them up. One thing I love about baking with oat flour is how easy it is to make your own flour in a pinch. If you don’t have gluten-free oat flour laying around, throw some gluten-free oats in your food processor, and voila!
For the full bananas foster effect, in a saucepan, add a bit of butter, coconut sugar, cinnamon, gold rum, and sliced bananas for caramelized, full-flavor perfection. Place the caramelized bananas and the remaining sauce atop your waffles, add a dollop of coconut whipped cream, and you’ve got one dreamy weekend morning.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Gluten-Free Bananas Foster Waffles
- 1½ cup gluten-free oat flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 eggs
- 1 cup unsweetened almond milk or milk of choice
- 3 tablespoons maple syrup
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
For Serving, optional
- Coconut whipped cream
- Maple syrup
Preheat your waffle maker to desired cook setting.
In a medium bowl, whisk oat flour, cornstarch, baking powder, salt, and cinnamon together. Add eggs, almond milk, maple syrup, butter, and vanilla extract and whisk until the batter is smooth.
Follow your waffle maker instructions for cooking. I used a 1/2 measuring cup to pour batter onto waffle griddle, spreading the batter evenly with a heatproof spatula. Make your first waffle a little smaller to use as a test waffle. To keep waffles warm, place waffles on a cookie sheet in a 200 degree Fahrenheit oven until ready to serve.
For Caramelized Bananas: Cut the bananas in half and then lengthwise. In a large skillet, melt butter over medium heat. Sprinkle coconut sugar over melted butter and lay bananas on top, cut side down. Cook for about 20 seconds, then carefully and slowly add rum, dashes of cinnamon and vanilla extract. Cook for about 10 seconds and then gently turn bananas over. Cook for one minute more, basting the bananas with the sauce from the pan.
Remove pan from heat. Place pieces of caramelized bananas atop each waffle and any remaining pan sauce. Serve with maple syrup and a dollop of coconut whipped cream, if desired.