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Caramel Banana Waffle Dessert
Prep Time
30
mins
Cook Time
8
mins
Total Time
38
mins
Toasted waffles topped with caramelized bananas, caramel mousse, whipped topping, and a chocolate dipped mini waffle.
Course:
Dessert
Cuisine:
American
Keyword:
caramel bannana, waffle dessert
Servings
:
6
Author
:
Beth Klosterboer
Ingredients
Chocolate Dipped Waffles
6
separated Eggo Minis Waffles
2
ounces
melted chocolate or light cocoa confectionery coating
Caramel Cheesecake Mousse
4
ounces
½ block cream cheese, softened
½
cup
Dulce de Leche
(1 can)
1
cup
frozen whipped topping,
thawed
Caramelized Bananas
¼
cup
½ stick butter
½
cup
brown sugar
3
large bananas cut into ¼ inch thick slices
2
tablespoons
freshly squeezed orange juice
Waffles
Eggo Thick & Fluffy Original Waffles
6ct
Topping
½ - ¾
cup
frozen whipped topping,
thawed
Instructions
Chocolate Dipped Waffles
Toast the Eggo Minis Waffles.
Set aside to cool.
Dip about ¾ of each waffle in melted chocolate.
Set on a parchment or wax paper lined baking sheet.
Refrigerate until the chocolate hardens, about 5 minutes.
Caramel Mousse
Beat together the softened cream cheese, Dulce de Leche, and whipped topping until creamy and smooth. Refrigerate until needed.
Caramelized Bananas
Heat butter in a 12 inch skillet over medium heat until melted.
Add brown sugar and stir until well combined.
Continue to cook without stirring until bubbling and caramelized, 3-4 minutes.
Add banana slices and orange juice.
Stir until the orange juice incorporates into the caramel.
Continue to cook for 2-4 minutes, tossing the bananas to coat, until the bananas are softened and browned slightly.
Toast all 6 of the Eggo Thick & Fluffy Original Waffles.
Set one waffle on each of six dessert plates then top each with ⅙th of the banana slices (½ of a banana).
Drizzle on some of the caramel sauce.
Add ⅙th of the caramel cheesecake mousse.
Top with a dollop or pipe on a swirl of whipped topping.
Set a chocolate dipped mini waffle on top and serve.