Q: What is the opposite of a bundt cake?
A: How about…waffles?
I’m not sure if “waffles” is the exact opposite of a bundt cake (maybe doughnut holes would be a better answer?) but they do seem pretty far apart on the Baking Spectrum. Milk Chocolate Mini Bundt Cakes were the TWD choice this week, and as much as I tried, I just could not get excited about making them. Something is wrong when you have to give yourself a pep talk and force yourself into the kitchen to make a dessert.
So, I decided to take a pass this week and instead got my sweet tooth on by making nutritionally suspect but oh-so-delicious Breakfast for Dinner (or Brinner, if you will.) For this Brinner installment, we had banana waffles with amazingly, insanely, unbelievably good Banana Butter Pecan Topping.
Yes, it looks a bit unsavory, but trust me: this topping is so good you’ll be sucking it out of the waffle holes and licking your chops for more. It has a rich caramel taste from brown sugar, with sweet banana chunks melted in and crunchy toasted pecans. I can also verify that it makes a killer addition to an otherwise virtuous bowl of oatmeal. We suspect it’s also a delicious ice cream topping, but further research is needed in this area, just to be sure.
Epic Banana Butter Pecan Topping
1/4 cup (2 oz) butter
3/4 cup brown sugar
1 tsp cinnamon
2 ripe bananas, halved and chopped
1 cup toasted pecans, coarsely chopped
1.5 tsp vanilla extract
1. Melt the butter in a small skillet.
2. Add the brown sugar and allow it to melt, stirring occasionally. Cook for 2-3 minutes, until the mixture is bubbly, thick, and gives off a lovely caramel smell.
3. Add the cinnamon, bananas, pecans, and vanilla, and cook for 3 minutes more, stirring frequently. Serve warm on waffles, pancakes, yogurt, ice cream, spoons, fingers, etc…