Caramel banana syrup

There’s a bit of a division in our house when it comes to sweet breakfast items. Me? I’m a pancake girl all the way. Hubster prefers waffles.


I just can’t fall in love with waffles. Too much surface area with all those cracks and crevices. It’s hard to get a good butter to syrup to cake ratio. They’re easier to make, which should give them a couple of points in my book, but do you know what takes all of those points away and then some? Cleaning the waffle iron. Seriously, how are you supposed to clean that thing? Too many cracks and crevices. I (literally) have a dirty secret. I rarely clean mine. Now you know. Now you’ll probably never come to my house for waffles. Someone, please tell me that my cast iron approach of a wipe down and bit of oil from time to time is enough.



I’m not here to solve any pancake/waffle debates. Today I’m here with an awesome, super simple syrup. Do you have a banana and some brown sugar? Good. You’re most of the way done with this recipe. Just slice up the naner, heat up your liquids and toss them together. The banana is distinct, almost heightened by the sweetness. It’s the perfect topping, no matter your vessel of choice.

So who’s with me on the dirty waffle iron train? Wait… that came out wrong…


Caramel banana syrup
From Bon Appetit

1 large banana
2 Tbsp butter
1/4 cup brown sugar
2 Tbsp water
1/2 tsp vanilla extract

Peel the banana and cut 1/4-inch-thick rounds. Melt butter in a small pot over medium heat. Add sugar and water. Increase heat to medium-high and bring to a boil. Boil until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.  Prepare your favorite pancakes and top with this syrup.

Note: This was the perfect amount for 2, but it’s easily scalable to feed more.

Jess - February 12, 2013 - 6:25 pm

I left our waffle iron in storage when we moved for exactly that reason – what a pain! Have you ever heard someone talk about cooking in a really good, greasy diner and say they never clean the grill? Don’t they say that adds tons of flavor? Maybe in a few years you’ll be making the best waffles in town! ;) I LOVE this caramel syrup – can’t wait to try this.

Tess - February 12, 2013 - 6:51 pm

I got a promotion at work today and decided I wanted to make these celebratory pancakes for dinner tonight. They were AMAZING! I’m about to drift off into a blissful post-pancake coma. Thanks for the recipe!

P.S. I’m totally on your side re: cleaning the waffle iron. I tend to avoid pulling out our George Foreman grill for the same reason.

ModernMealsForTwo - February 12, 2013 - 7:33 pm

Ha! I love that theory :)

ModernMealsForTwo - February 12, 2013 - 7:34 pm

Congratulations on your promotion and your great taste in celebratory dinners :) I’m so glad you liked the syrup!

I definitely have a love/hate relationship with the George Foreman. I’ve heard that you can put foil on it before it’s hot for easy clean up, but I have yet to try it.

Peter - February 13, 2013 - 8:28 am

We have the opposite in my house: I’m with you on pancakes, wife on waffles. The good news is that she’s usually working on Saturday morning, so we’ve fallen into a pattern where I make pancakes (by enthusiastic request!) for the twins. I’ve got a flat of fresh blueberries this week, but this banana syrup is next.

Sara A - February 13, 2013 - 1:15 pm

This looks so good. Next time you make this, can I suggest adding a splash of dark rum? You will die from the deliciousness (the alcohol cooks out if anyone is concerned about having a boozy breakfast!). This combo is also really good as an oatmeal topper, if that helps settle the pancakes vs waffle debate.

ModernMealsForTwo - February 15, 2013 - 6:00 pm

I’m kind of jealous of your flat of blueberries. Where did you get those from?

ModernMealsForTwo - February 15, 2013 - 6:01 pm

I like how you think! I’m totally adding rum next time. And swirling this into oatmeal sounds divine! I expect you to keep coming back and giving me more culinary inspiration :)

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