Warm Salted Caramel Sauce:

1 1/2 cups sugar

3/4 cup water

2/3 cup half-and-half

4 tablespoons unsalted butter, diced

1/2 teaspoon fleur de sel

3 ripe, but not soft, bananas, cut into 1/2-inch slices

 

Golden Pecan Waffles:

1 3/4 cups all-purpose flour

4 teaspoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

2 cups buttermilk

6 tablespoons unsalted butter, melted and slightly cooled

1 cup pecans, toasted and coarsely chopped (see tip)

 

Directions:

1. For the Warm Salted Caramel Sauce: Combine the sugar and water in a heavy, medium saucepan set over low heat, swirling the pan occasionally until the sugar dissolves. Raise the heat and boil, without stirring, until the mixture is syrupy and turns a rich golden brown, 6 to 8 minutes. Remove the pan from the heat and slowly stir in the half-and-half. Be very careful because the mixture will bubble vigorously. Whisk in the butter and then add the fleur de sel. (The caramel sauce can be prepared 2 days ahead; cool, cover and refrigerate. Reheat, stirring, over medium heat.) Stir in the bananas. Cover and keep warm.

 

2. For the Golden Pecan Waffles: Preheat a waffle iron (and if you plan to hold the waffles until serving time, preheat the oven to 200 F).

 

3. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs and buttermilk.

 

4. Make a well in the dry ingredients and pour in the egg mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated. Fold in the pecans.

 

5. Pour 1/2 cup of the batter (or more, depending on the size of your waffle iron) onto the waffle iron and, using a metal spatula or table knife, spread the batter to within 1/2 inch of the edge. Close the cover and cook approximately 3 minutes, or until crisp and golden brown. (If your waffles aren’t crisp, even after a “ready signal” has sounded, continue to cook them, watching carefully, until crisp and golden. If not serving immediately, place the waffles in a single layer on a baking sheet in the preheated oven while you finish the remaining batter.)

 

6. Serve waffles topped with several spoonfuls of the Warm Caramel Sauce and bananas.

 

Tip: To toast pecans, spread on a rimmed baking sheet and place in a preheated 350 F oven until fragrant and lightly browned, 6 to 8 minutes. Watch carefully so the nuts do not burn. Remove and cool. 

 

Serves 4 to 6