Chocolate Banana Waffle Napoleon
Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted this luscious dish.
Martha Stewart Living, November 2000
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 6 tablespoons unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- Vegetable-oil cooking spray
- 2 tablespoons Brown-Sugar Butter Brown-Sugar Butter (http://www.marthastewart.com/262818/brown-sugar-butter), plus more for garnish
- 4 ripe bananas, sliced 1/4 inch thick
- 2 cups Candied Nuts Candied Nuts (http://www.marthastewart.com/282045/candied-nuts)
- 2 tablespoons Grand Marnier
- Confectioners' sugar, for dusting
- 1/2 cup melted bittersweet chocolate (3 ounces), preferably Valrhona
- Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick.
- Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter.
- Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute until bananas and nuts are well coated.
- Split waffles in half. Place a half on each of two plates. Spoon one-quarter of the banana mixture over each waffle half. Top with remaining waffle halves. Spoon another one-quarter of the banana mixture over waffles. Dust each with confectioners' sugar and then drizzle with chocolate.
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