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BROWN-SUGAR BUTTER: In a small bowl, combine butter and brown sugar with an electric hand mixer until light and fluffy.
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Add cream, and whisk until creamy and well combined.
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CANDIED NUTS: (Make first): Combine nuts and maple syrup in small saucepan.
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Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes.
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In a medium saucepan, heat canola oil to 350F Strain nuts to remove any excess syrup.
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Transfer to a baking sheet to cool.
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Fry nuts until crispy and any excess caramel is removed.
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Remove to a baking sheet lined with a Silpat baking mat or parchment paper.
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Let cool.
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WAFFLES:.
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Heat a Belgian-style waffle iron(any kind of waffle iron will do).
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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Stir in buttermilk, melted butter, and eggs until smooth.
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The batter will be thick.
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Spray waffle iron with cooking spray.
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Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges.
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Close lid; bake 3 minutes, until no steam emerges from waffle iron.
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Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200, while using the remaining batter.
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Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter.
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Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes.
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Add nuts.
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Remove skillet from heat, carefully add Grand Marnier or any of the other choices, and ignite.
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(optional but worth the effort).
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Allow alcohol to burn off.
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Continue to saute until bananas and nuts are well coated.
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Split waffles in half.
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Place a half on each of two plates.
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Spoon one-quarter of the banana mixture over each waffle half.
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Top with remaining waffle halves.
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Spoon another one-quarter of the banana mixture over waffles.
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Dust each with confectioners sugar and then drizzle with chocolate.
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Happy Valentine's Day!
