Banana Waffles with Candied Bacon
Salty-sweet candied bacon is a wonderful accompaniment to these hearty waffles, which are laced with diced bananas and topped with maple syrup and whipped cream.
For the candied bacon:
- 12 thick-cut bacon slices
- 6 Tbs. firmly packed light brown sugar
For the waffles:
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 1/2 cup vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup diced bananas (about 1 1/2 bananas), plus sliced bananas for serving
- Warm maple syrup for serving
- Whipped cream for serving
Preheat an oven to 350ºF.
Set a wire rack on a foil- or parchment-lined baking sheet. Place the bacon slices on the rack and sprinkle evenly with the brown sugar. Bake until the bacon is cooked through and the sugar forms an amber glaze, 30 to 35 minutes. Reduce the oven temperature to 200ºF and keep the bacon warm while you cook the waffles.
To make the waffles, preheat a Belgian waffle maker on medium-high heat according to the manufacturer’s instructions.
In a large bowl, whisk the egg yolks, then whisk in the buttermilk, oil and vanilla until blended. In another bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda and salt. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites until just combined. Gently fold in the diced bananas.
Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, about 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat with the remaining batter.
To serve, stack the warm waffles with the sliced bananas, placing the slices in between and around the waffles. Drizzle with warm maple syrup and top with whipped cream. Serve immediately with the candied bacon alongside. Serves 6.
Candied Bacon recipe adapted from Canal House Cooking, by Christopher Hirsheimer & Melissa Hamilton.