Bananas Foster Belgian Waffles

1 ⅓ cups all-purpose flour

¾ teaspoon baking soda

2 teaspoons white sugar

¼ teaspoon salt

3 eggs

1 ½ teaspoons vanilla extract

1 ⅓ cups milk

⅓ cup melted butter

2 teaspoons baking powder

¼ cup butter

⅔ cup brown sugar

2 teaspoons rum flavored extract

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

¼ cup whole pecans

½ cup pancake syrup (i.e. Mrs. Butterworth s®)

3 bananas, cut into 1/2 inch slices

1 cup heavy cream

¼ teaspoon vanilla extract

1 tablespoon confectioners sugar

Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.

Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.

Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.

Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners sugar with an electric mixer in a medium bowl until firm peaks form.

Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.