Banoffee Belgian Waffles

Method

1. Start by making your waffle batter. Mix together the wet ingredients (mashed bananas, egg and milk). Set to one side and combine your dry ingredients in a separate large mixing bowl (flour, baking powder and salt).
2. Slowly pour the banana, egg and milk mixture into the dry ingredients and whisk until the mixture is well-combined and smooth.
3. Grease the Lakeland Belgian Waffle Maker with butter or oil and ensure it's pre-heated well before use.
4. Ladel the mixture into the waffle maker until filled and cook for around 5 minutes or until the waffle is golden brown, using the 180 degree rotary function on the machine to flip halfway through. Repeat with the remaining mixture.
5. While the waffles are cooking, make the caramel sauce. In a saucepan on a medium heat, dissolve the caster sugar in approximately 2 tablespoons of water. Then, turn up the heat to high and allow to bubble until the sugar turns to caramel.
6. Once the sugar has caramelised, remove the saucepan from the heat and mix in the double cream and butter. Stir well to ensure the mixture is fully combined. Set aside to cool.
7. Now, it's time for the finishing touch to top off the waffles - slice the remaining bananas lengthways or into circles depending on your preference. On a plate, cover the bananas in brown sugar.
8. Melt the butter in a frying pan and add the sugar-coated bananas. Cook on a medium heat for 4 minutes on one side (or until golden brown) and then flip for another 2 minutes on the other side. Ensure the bananas don't burn - timings will vary depending on your hob.
9. To serve, place the banana waffles on a plate and drizzle with caramel sauce. Add the caramelised bananas and any other toppings you fancy - we love to add ice cream and chocolate sprinkles.