Ingredients for Banana Bread:
5 Tbsp. Butternut Squash Seed Oil
1 1/4 c. flour
1 tsp. baking soda
1/4 tsp kosher salt
1/8 tsp. ground cinnamon
3 over ripe bananas
1/4 c. sugar
1/4 c. light brown sugar
1 large egg, beaten
Ingredients for Bananas Foster Sauce:
1 stick (8 Tbsp.) unsalted butter, cut into pieces
3/4 c. light brown sugar
1/4 c. dark rum
1/4 c. heavy cream
2 large ripe bananas, peeled and sliced into 1/2 inch pieces on the bias
For Banana Bread:
Put a rack in the lower third of the oven and preheat to 350 F. Spray a 9 inch loaf pan with nonstick cooking spray.
Sift the flour, baking soda, salt and cinnamon into a small bowl. Mash the bananas in a medium bowl, then whisk in the granulated and brown sugars, egg and Butternut Squash Seed Oil.
Add the flour mixture and whisk until just combined. Don't over mix.
Scrape the batter into the prepared pan and bake on the lower rack of the oven until toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool on a baking rack in the pan for 15 minutes. Remove from the pan and let cool completely on the rack. Once completely cool, wrap and keep overnight.
For Bananas Foster Sauce:
Melt butter in a skillet over high heat. Stir in the sugar and cook, stirring until melted. Stir in the rum and cook, stirring until the rum almost completely evaporated. Whisk in the cream and cook until just heated through. Add the bananas and cook for 1 minute longer. Keep warm while you make the waffles.
For the waffles:
Heat a waffle iron according to the manufacturer's instructions. Slice the banana bread about 1 inch thick, lay the slices on the waffles greats (you may be able to fit just 3 in comfortably) close the cover and cook, pressing if necessary to squeeze the bread, until golden brown and slightly crisped, 40 seconds to 1 minute.
Repeat with the remaining banana bread slices. Serve with some of the Bananas Foster sauce spooned over the top.
**Note: May substitute
Gourmet Inspirations Salted Caramel Whiskey Sauce
*Tested in our Brunch Cooking Class
