When you're looking for something different for dessert, this recipe is the answer. Rum-glazed bananas and vanilla ice cream are served over homemade banana-pecan waffles. We highly recommend giving these waffles a try, but store-bought waffle bowls will work in a pinch.

Megan Creel, Austin, Texas
Recipe by Oxmoor House July 2004


Recipe Summary

5 mins
18 mins
23 mins
Makes 12 (4-inch) sandwiches


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a medium bowl. Combine 2 mashed bananas and next 4 ingredients; add to dry ingredients, stirring with a wire whisk until moistened. Stir in 1/4 cup pecans.

  • Cook in a preheated, oiled waffle iron until golden.

  • Meanwhile, melt butter in a large skillet over medium-high heat; add brown sugar and 2/3 cup pecans. Cook, stirring often, 3 minutes or until bubbly. Add 6 bananas; cook 3 minutes or until bananas are tender. Remove from heat.

  • Heat rum in a small saucepan over medium heat until warm (do not boil). Pour rum over banana mixture, and immediately ignite with a long match. Let flames die down. Return to heat; simmer 4 minutes or until sauce is thickened. Stir in vanilla.

  • To serve, place 2 banana slices on each waffle; top with vanilla ice cream. Drizzle 2 tablespoons rum mixture over ice cream. Serve immediately.

  • *For testing purposes only, we used Bisquick Original All-Purpose Baking Mix.


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