-
1
Melt 5 tablespoons butter either on the stove or in the microwave.
-
2
Set aside.
-
3
In a medium skillet over medium-high heat, melt remaining 2 tablespoons butter until foam subsides.
-
4
Add bananas in a single layer.
-
5
Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more.
-
6
Transfer to a bowl.
-
7
Add bourbon to pan and let simmer until mostly evaporated, about 1 minute.
-
8
Pour in syrup and nuts; simmer until just heated through.
-
9
Pour syrup onto the bananas and cover to keep warm (or reheat just before serving).
-
10
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda.
-
11
In a separate bowl, whisk together sour cream or yogurt, milk, melted butter and egg yolks.
-
12
Fold wet ingredients into dry ingredients.
-
13
In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks.
-
14
Immediately fold into batter.
-
15
Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter.
-
16
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp.
-
17
Butter the iron in between batches as needed.
-
18
Serve waffles immediately as they are ready, or keep warm in a 200-degree oven until ready to serve.
-
19
Serve with banana syrup on top.
