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.