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Bananas Foster Waffles

2 cups baking mix (see note)

1⅓ cups milk

1 large egg

½ teaspoon cinnamon, plus more for sprinkling

8 ounces (1 stick) unsalted butter

1 cup brown sugar

6 ripe large (or 8 medium) bananas, peeled and sliced into big chunks

4 ounces heavy cream

4-6 cups French vanilla ice cream

For the waffles: In a mixing bowl, stir together the baking mix, cinnamon, milk and egg until mostly smooth.

Heat a waffle iron and when ready cook the batter to make eight waffles. Transfer waffles to a warm oven (about 200 degrees), until ready to serve.

For the bananas: In a large skillet over medium-high heat, melt butter; add brown sugar and stir until sugar melts. Add bananas and sauté until tender, about 3 minutes.

Pour rum over bananas, shake pan to distribute the liquid, and flame. Sprinkle with cinnamon. Baste bananas with the flaming sauce until flames die out. If using cream, stir in cream until well combined.

Place a warm waffle on a plate, scoop the bananas and sauce over waffle and top with a scoop of ice cream. Serve immediately.

Serves eight.

Cook's note: Check your box of baking mix for waffle instructions, the milk and egg needed may be different than listed here so follow the directions on the box. For an adult version, substitute rum for the cream and add 1-2 ounces banana liqueur.

Jerome Gabriel, inspired by chef Darin Nesbit, New Orleans' Bourbon House

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