Bring a bit of New Orleans flair to your breakfast table

By Diane Lasswell / Assistant Director of Kitchen Operations, Quil Ceda Creek Casino

A classic favorite meets New Orleans culinary flair with this pairing of Belgian waffles and a decadent topping of bananas Foster, one of the favorite “breakfast-all-day” menu choices in The Kitchen at Quil Ceda Creek Casino. It’s a combination worthy of a Bourbon Street parade.

Thicker, with deeper indentations than standard waffles, Belgian waffles capture more of each topping than their American cousin, which makes them perfect for this pairing. Top them with the rich, caramelized liquor-based sauce and cooked banana (of course!) and you’ll be serving a breakfast or brunch fit for Mardi Gras or any other occasion.

There’s a colorful backstory to the origination of bananas Foster. Famed New Orleans restaurateur Owen Brennen created the scrumptious topping in 1951 to honor his friend Richard Foster, a co-member of the New Orleans Crime Commission. And bananas were an obvious ingredient to spotlight, since New Orleans was a primary port-of-entry for bananas arriving from South America.

At “The Q,” we serve bananas Foster over waffles or pancakes. At home, this rich sauce of butter, brown sugar, rum or brandy and caramelized bananas is also an outstanding dessert topping for ice cream and crepes. For a bolder, theatrical presentation you can serve it flambé style, too.

The shelf life of the bananas Foster Sauce is seven days, so feel free to make a bigger batch to impress your family and guests at more than one meal.

Belgian waffles

Makes five 7-inch waffles. I recommend using a Belgian waffle iron, though a traditional waffle iron works fine. To simplify at-home preparation, I’ve focused more on the Bananas foster and offered a simple waffle mix option with added malt powder for a touch of sweetness, but if you prefer a scratch waffle, by all means, go for it!

3¼ cups waffle mix (add water-only type)

1 teaspoon malt powder

2 cups ice-cold water

Chill the bowl first by placing in the freezer for 10 minutes.

Remove bowl from freezer and add ice-cold water. (Note: it’s very important to chill the water before adding the waffle mix. The batter needs to be thick, or the waffles will be runny and thin.

Slowly add the waffle mix, stirring constantly to help ensure there are no lumps.

Add the malt powder and totally incorporate into the batter until the mixture is smooth.

Pour ¾ cup batter onto a preheated, lightly greased 7-inch round Belgian waffle iron. Close the lid.

Wait 10 seconds and turn over. (If using a stationary waffle iron omit this step.)

Cook waffle about 3½ minutes, or until there is no more steam coming out of the waffle iron.

Bananas Foster sauce

Makes 1¼ cups

1 cup brown sugar

¼ cup melted butter

¼ cup warm water

¼ cup heavy cream

¼ cup milk

¼ cup brandy or rum

1 banana split lengthwise

1 tablespoon sugar

Pinch of cinnamon

Whipped cream

Place brown sugar into a mixing bowl.

Add warm water and using a wire whisk to completely dissolve the sugar in the water.

Melt butter in a 1-quart saucepan on the stovetop.

Add the brown sugar mix, stirring constantly.

When the sugar mix is absorbed into the butter, slowly add and stir in the heavy cream and milk.

Cook until completely smooth and a rich caramel color has developed (heated to at least 200 degrees).

Add the brandy and cook and stir for 30 seconds, then turn off the heat.

Mix cinnamon and sugar, and sprinkle over cut sides of split banana; broil at 500 degrees until sugar is golden brown, approximately 1 ½ minutes.

Place caramelized banana on Belgian waffle, top with whipped cream and drizzle with the bananas Foster sauce.

With over 35 years experience in the restaurant and hospitality industry, Diane Lasswell is the assistant director of kitchen operations at Quil Ceda Creek Casino.