These caramelized banana waffles are a delight. The caramelized bananas are flambeed using dark Haitian a rum. |

Caramelized banana waffles with a hint of rum

These waffles make the perfect breakfast. They also make a great dessert. You could serve them alongside some vanilla ice cream for a great treat. My recipe for those Belgian waffles is inspired by the one from The Recipe Critic. I only prepared half her recipe, however because I needed a small batch which yielded 12 mini waffles, enough to feed three people. I also added vanilla and lime zest to the mix.

Prep Time 30 minutes
Servings 3 people


For the waffles

  • ½ cup + 6 tbps of flour
  • 1 ½ tsp of baking power
  • ¼ tsp of salt
  • 1 egg separated
  • ½ cup + 6 tbps of evaporated milk
  • ½ cup of oil cup oil
  • 1 lime zest
  • 1 tsp of vanilla

For the caramelized banana

  • 1 banana
  • 2 tbsps of butter
  • 2 tbsps of grated rapadou or sugar
  • ½ tsp of cinnamon
  • 1 tbsp of dark rum


For the waffles

  1. In a bowl mix the flour, baking powder and salt
  2. Slowly whisk in the egg yolk, milk and oil
  3. Add the vanilla and lime zest
  4. In a separate bowl, beat the egg white until soft peaks form
  5. Carefully fold into the batter. Make sure not to mix too much so as not to deflate the batter
  6. Let stand for about 15 minutes to allow the flavors to develop
  7. Using a ladle, pour the batter in a hot waffle maker. I use a cast-iron waffle maker but an electrical one should work the same. Cook until golden brown

For the caramelized bananas

  1. Cut the banana into thick pieces
  2. In a skillet, melt the butter
  3. Add the bananas and cook until golden on both sides
  4. Add the cinnamon and rapadou (or sugar)
  5. Let caramelize
  6. Once your bananas are caramelized, turn off the heat
  7. Pour some dark rum over the mixture
  8. Carefully light it up with a long match
  9. Let it flambee until the flames die down
  10. Serve with your waffles

Recipe Notes

Our homegrown bananas are not as firm as your regular bananas. They turned into a delightful puree when I cooked them down in the butter and sugar mixture. Your results might be different with a different banana variety with a firmer flesh.

I used our local rapadou in lieu of sugar but this recipe will be as equally delicious with packed brown sugar.